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Italian Flatbread (Piadina)


For 4 servings:

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt 

  • 1/4 teaspoon baking soda

  • 4 tablespoons olive oil 

  • 1/2 cup milk at room temperature, plus more if needed



  • In a large bowl, combine the flour, salt and baking soda. Make a well in the center, add the olive oil and mix with a fork. Slowly pour in the milk and stir to shape a shaggy dough. If the dough is too dry, add 1 tbsp of milk or water at a time until all the flour is incorporated. 

  • Place the mixture on a clean work surface and knead until a smooth dough is formed, about 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap or a clean dish towel and let rest 30 minutes.

  • Divide dough into 4 pieces and shape into a ball. Cover and let rest for 20 minutes. 

  • Roll out each ball into rounds of approximately 8-10 inches. The dough must be as thin as possible. Prick the dough with a fork.

  • Heat a skillet on medium high heat and brush bottom of medium size frying pan with a little olive oil. When hot cook one flatbread at a time for about 1 minutes on each side. Flip when golden brown.

  • Stack the flatbread on a plate and cover with a dishcloth to keep warm and pliable.  Serve warm with your favorite filling.

  • The flatbreads can be warmed in the microwave.

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