Piadina
Ingredients
Directions
Prepare the dough
Pulse the flour, baking powder, and salt in a food processor until blended.
Add the oil and pulse a few times to blend.
Start the processor and add the water a little at a time until the dough comes together.
Remove the dough to a well-floured countertop.
Knead a few times, shaping it into a round ball and adding flour as needed.
Divide the dough into four pieces and form each into a tight ball.
Cover all with plastic wrap and let rest for 30 minutes.
After the rest period, roll each piece into a 9-inch round.
Cook the rounds
Heat a dry 10-inch cast-iron frying pan until a drop of water sizzles and evaporates.
Dock (perforate) one of the rounds with a fork to prevent the formation of bubbles.
Cook the round in the dry pan until the bottom has a few brown spots, 1½–2 minutes.
Keep the docking fork handy to knock down bubbles as they form.
Flip the round.
Repeat the browning step as above.
Remove to a warm plate and gently fold in half.
Cover to keep warm.
Repeat the last four steps with the other rounds.
Serve
Fill each with the foods and condiments of your choice and enjoy.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- All-purpose flour
- Forms the gluten network that gives the dough its structure and chew.
- Vegetable oil
- Adds fat that tenderizes the dough and keeps the rounds pliable.
- Baking powder
- Releases gas that gives the rounds a slight lift and softer texture.
- Water
- Hydrates the flour so the gluten develops and the dough comes together.
The step that matters
Cooking the rounds in the dry pan. The pan must be hot enough to brown the bottom quickly while the dough stays pliable. Too little heat dries the round without browning, and too much heat scorches it before it cooks through. Docking with a fork lets steam escape so bubbles do not form.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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