Piadina Romagnola (Italian Flatbread with Prosciutto, Cheese and Arugula)

Why is it that no matter where you are in the world, street food is so delicious? Once thought a poor man’s version of bread, this super yummy flatbread is enjoying vast popularity in Italy and growing popularity in other countries too. 

Piadina is the name for the flatbread itself, and you can really customize these little heavenly disks to include any ingredients you love. If you’re into sweets, you can fill them with butter and sugar, fruit compote, or Nutella. If you like savory things, you can fill with smoked salmon, salami, chicken, cheeses, and any veggies you like. My favorite way to eat them is filled with prosciutto, mozzarella, ricotta, and arugula. Yummy! Whatever you choose to fill your piadina with, you will surely enjoy it.


3 c. flour

3 tsp. Salt

2 tsp. baking powder

3 Tbsp. shortening

¾ c. hot water

¼ warm milk

Place the flour, salt and baking powder in a large mixing bowl. Mix together. Make a hollowed out well in the center and drop in the shortening. Use your fingers to mix the shortening in thoroughly. Add water and milk and mix together with your fingers until the dough is soft and not sticky. Knead the dough for a few minutes until it is very soft and pliable.

Divide the dough into 6-8 equal-sized balls. Place on a floured surface for 10 minutes. Using a rolling pin, flatten each dough ball into very thin (think tortilla thin), round shapes. Prick the flattened dough all over with a fork. This will help avoid bubbles forming during cooking.

To cook the dough, drop each flattened piece one at a time into a griddle or skillet over medium heat. Cook each side until lightly browned. If bubbles appear during cooking, you can just pop them with the tip of a knife. Set each fresh piadina aside. 

Fill the piadina with prosciutto, mozzarella, ricotta and arugula and fold in half. Cook quickly on each side on medium low heat until the cheese is melted. Enjoy!

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