Piadina Romagnola (Italian Flat Bread)

Piadina Romagnola (Italian Flat Bread)

Made  times
Max_a_romagnolo_In_America 2

"A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days."
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1 h 30 m servings 220 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 808 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir the milk, margarine, and yogurt together in a bowl.
  2. Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.
  3. Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
  4. Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.


  1. 31 Ratings

Most helpful positive review

Instead of 3 1/2 cups all-purpose flour, I used 2 cups all-purpose and 2 cups whole wheat. Other than that, I followed the recipe and it came out great! I used this for a pizza crust and it was ...

Most helpful critical review

Too salty.

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Most positive
Least positive

Instead of 3 1/2 cups all-purpose flour, I used 2 cups all-purpose and 2 cups whole wheat. Other than that, I followed the recipe and it came out great! I used this for a pizza crust and it was ...

I use melted unsalted butter in place of the margarine, which is much easier to mix with the milk and yogurt. Always turns out great!

We loved these! I unearthed a can of chick peas in the pantry so I found a recipe for falafel but I needed some flat bread to go with them. THIS WAS PERFECT! There are a zillion uses for this ...

I made this almost exactly as given, except used Smart Balance Butter Blend instead of margarine. Mixing it with your hands is really the only way to get the dough fully incorporated, so while ...

This recipe makes fabulous flat, round and soft pita bread! I used it for my Greek gyros! Perfect and I didn't change anything! Thank you Max, for this wonderful recipe. I've tried many but ...

Fantastic piadine. I have made three different batches of these (actually halving the recipe each time) each time using butter or lard instead of margarine. The first time, indeed was too salt...

Great recipe. I had a REALLY hard time getting the right consistency for the dough but it turned out great.

Very good flatbread that is in the permanent rotation in our household. I sub butter for the margarine, since margarine is so salty and just not good for you... also a stick of margarine hasn't...

Too salty.

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