Piadina Romagnola
Soft Italian flatbread folded around cheese, greens, and tomatoes—ready in under an hour. A beloved street food from Emilia-Romagna, crispy outside and pillowy within.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp salt
- ¼ cup olive oil
- ¾ cup warm water
- 8 oz fresh mozzarella
- 4 oz prosciutto or ham (optional)
- 2 cups arugula or mixed greens
- 2 medium ripe tomatoes
- ½ tsp black pepper
Instructions
- 1
Mix flour and salt in a large bowl. Make a well in the center.
- 2
Pour olive oil and warm water into the well. Stir with a fork until shaggy dough forms.
- 3
Knead on a floured surface 8–10 minutes until smooth and elastic, not sticky.
- 4
Cover dough with a damp towel and rest 20 minutes at room temperature.
- 5
Slice mozzarella into 1/4-inch-thick slabs. Slice tomatoes 1/8-inch thick.
- 6
Tear prosciutto into bite-sized pieces if using. Pat arugula dry with a towel.
- 7
Divide dough into 4 equal pieces. Roll each into a thin 7-inch circle on floured surface.
- 8
Heat a 12-inch skillet or griddle over medium-high heat until it shimmers, ~90 seconds.
- 9
Cook one piadina 2 minutes until edges look slightly blistered and color starts to turn golden.
- 10
Flip and cook the other side 1–2 minutes until light golden. Transfer to a plate.
- 11
Repeat steps 9–10 with remaining three pieces of dough.
- 12
Fold a warm piadina in half. Quickly layer mozzarella, tomato, prosciutto, and arugula inside.
- 13
Season with salt and black pepper. Serve immediately while warm.
Tools you’ll need
- large mixing bowl
- fork
- cutting board
- chef's knife
- 12-inch skillet or griddle
- rolling pin
- paper towels
- damp kitchen towel
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