Piadina Sammarinese
The Quirky Foodster Team
Ingredients
- All-purpose flour — 500 g (4 cups)
- Baking soda — 1 tsp
- Salt — 2 tsp
- Lard or butter, softened — 80 g (1/3 cup)
- Warm water — 250 ml (1 cup)
Method
- Combine the flour, baking soda and salt in a bowl.
- Rub in the lard or butter until the mixture resembles coarse crumbs.
- Gradually add the warm water, mixing to form a smooth, firm dough.
- Knead for 5-8 minutes until elastic, then rest covered for 30 minutes.
- Divide into 6 pieces and roll each into a thin round about 3 mm thick.
- Cook each piadina on a hot dry griddle for 2-3 minutes per side until lightly browned with small blisters.
- Fill with your choice of savoury or sweet fillings and serve warm.
Introduction: The classic thin, unleavened flatbread of San Marino, cooked on a hot griddle and eaten with countless fillings.
Cultural Background: Piadina is the everyday bread of San Marino, made without yeast and cooked quickly on a hot griddle, versatile enough to be filled with anything from cured meats and cheese to sweet spreads.
Tips: Rest the dough fully before rolling for the best texture and easiest handling. Cook on a dry, ungreased surface, as the fat in the dough provides enough richness.
Variations: Add a little chopped fresh rosemary to the dough for a herbed version; use olive oil instead of lard for a lighter, dairy-free dough.
Storage: Store uncooked dough wrapped in the refrigerator for up to 1 day; cooked piadina keeps in an airtight container for 1 day.
Reheating: Reheat cooked piadina briefly on a dry griddle or in a dry pan for a few seconds per side.
Nutrition: Approx. 260 kcal, 5 g protein, 40 g carbohydrate, 9 g fat per piadina.
FAQs:
Q: Can piadina be made without lard?
A: Yes, olive oil or butter can be used instead, though the texture will be slightly different from the traditional version.
Q: What fillings work best?
A: Nearly anything — cured meats, cheeses, grilled vegetables, or sweet spreads like jam or hazelnut cream.
- All-purpose flour — 500 g (4 cups)
- Baking soda — 1 tsp
- Salt — 2 tsp
- Lard or butter, softened — 80 g (1/3 cup)
- Warm water — 250 ml (1 cup)
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