Olive-oil piadina (Italian flatbread)

About this recipe

Piadina is a flatbread associated with Romagna in northern Italy, cooked on a hot plate or skillet rather than in an oven. Its thickness varies locally: versions around Rimini are often wider and thinner than those made inland. Olive oil provides a plant-based alternative to the lard found in many traditional formulas. This plain version uses wheat flour, water, oil and salt, without yeast or chemical raising agents. Resting the covered dough makes it easier to roll; it is a relaxation stage, not a rise. Even thickness and a well-heated pan help the centre cook before the surface dries out. The familiar brown spots should be toasted rather than blackened. Stacking the warm breads beneath a towel retains moisture and keeps them pliable for serving. Enjoy them fresh and plain; any separately chosen filling changes the ingredients and dietary assessment.