Romagna flat bread

Romagna flat bread

The piadina is one of Romagna’s oldest recipes. Whereas once they were cooked over hot coals, today there are specially designed electric griddles for the job. The true piadana is made from combining 500 g flour with 50 g lard, a pinch of salt, 1 tbsp baking powder and sufficient water to bind the dough into a compact stiff ball.

Roll out the dough 1/2cm thick and cut out circles of about 15cm diameter. Prick all over as they cook on the griddle.
The resulting flat bread can be slit and served with a variety of fillings. We suggest vegetables or the classic filling of raw ham (prosciutto) with stracchino (creamy cheese), lighter than the usual mozzarella.