Lard-Free Piadina

Piadina is a typical flatbread from Romagna, but I will present you with a variant without lard, which is typically used in the traditional recipe. Instead, olive oil can be used to make it lighter and suitable for those who follow vegetarian or vegan diets.

Ingredients for about 4-6 piadinas:

• 400 g of type 0 flour
• 100 ml of warm water
• 80 ml of extra virgin olive oil
• A pinch of salt
• ½ teaspoon of baking soda (optional)

Preparation

1. In a large bowl, pour the flour, creating a sort of volcano.
2. In the center, add the salt, olive oil, and baking soda (if you choose to use it to make the piadina softer).
3. Start incorporating the warm water little by little, kneading with your hands. Add enough water to obtain a soft but not sticky dough.
4. Work the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
5. Divide the dough into balls (approximately 100-120 g each), cover them with a cloth and let rest for about 30 minutes.
6. Heat a griddle or non-stick pan over medium-high heat.
7. Roll out each ball with a rolling pin to obtain a thin disk about 2-3 mm thick.
8. Cook each piadina for about 2 minutes per side, until bubbles appear and the surface becomes slightly golden.
9. Fold the still warm piadina with the desired fillings, which can vary from cold cuts and cheese to grilled vegetables.

If you want an even lighter version, you can replace half of the type 0 flour with whole wheat flour. The piadina lends itself to countless fillings, so you can get creative with your personal tastes.

Curiosity

Originally, piadina was considered poor people’s bread, as the ingredients were more readily available and cheaper than other types of bread. Today, rediscovered and appreciated even outside the borders of Romagna, it has become a gourmet street food dish, celebrated at various festivals and popular parties.