Whole Wheat Piadina

The whole wheat piadina is a fiber-rich variant of the classic piadina from Romagna. Here’s the recipe to prepare whole wheat piadinas.

Ingredients

• 250 g of whole wheat flour
• 50 g of type 00 flour
• 90 ml of lukewarm water
• 30 ml of extra virgin olive oil
• 1/2 teaspoon of fine salt
• 1/2 teaspoon of baking soda (or savory cake yeast)

Preparation

1. In a large bowl, sift the flours and then add the baking soda and salt.
2. Make a well in the center of the flour and pour in the oil and lukewarm water. Start kneading with your hands until you obtain a uniform dough. If necessary, add more water little by little - the exact amount can vary depending on the flour’s absorption.
3. Work the dough for about 10 minutes until it becomes smooth and elastic.
4. Divide the dough into balls of about 80 grams each. Cover with a clean cloth and let rest for at least half an hour. This will allow the gluten to relax, making the dough easier to roll out.
5. Heat a piadina grill or a non-stick pan. In the meantime, take a ball of dough and roll it out with a rolling pin on a lightly floured surface until you get a thin piadina about 2-3 mm thick.
6. When the piadina grill or pan is hot, cook the piadina for about 2 minutes per side, until it puffs up and the typical “bubbles” appear.
7. Repeat the process for all the dough balls.
8. Serve the whole wheat piadinas hot, accompanied by cold cuts, cheeses, vegetables or any other filling you like.

Curiosity

The whole wheat piadina is distinguished from its more famous sister mainly by the content of whole wheat flour, which gives it a more rustic flavor and a higher presence of fiber. In Romagna, the piadina is a symbol of conviviality and is often enjoyed as an alternative to bread at meals or as a quick snack during the day.