These are the Italian equivalent of Mexican tortillas. They are supposed to be topped with prosciutto, ricotta cheese, and herbs sautéed in olive oil and garlic, but I really enjoyed snacking on them plain when they were hot off the grill. I also think they make the perfect wraps for spinach and croutons, or for pulled pork, or for chicken fajita. Very versatile! Image


Unleavened Bread Rounds

Adapted from The Village Baker


1 tsp lard

1 tsp olive oil

½ tsp salt

¼ cup warm water

1 cup all-purpose flour

Put the lard, oil, and salt into a ¼ cup measure and fill the measuring cup with warm water to allow the lard to melt. Measure out the flour onto a worktable, form a fountain, and pour the liquid into the center of the flour. Slowly add the flour into the mixture. Knead 4 or 5 minutes until smooth. Allow dough to rest for 30 minutes under a damp towel.

Divide the dough into quarters and roll each piece into a circle 8 inches across.Image

Heat a cast-iron skillet over high heat, rub the skillet with a paper towel daubed in lard. Cook each piadina in the skillet for 5 minutes a side, until brown.

Yum, homemade tortillas, ahem, piadine, are the best.


5 thoughts on “Piadine

  1. What a delicious and easy-looking recipe, and your enthusiastic comments seal the deal – I am sold on making Italian tortillas 🙂

    1. I would recommend doubling or tripling the recipe, since I only got four tortillas from this (and I could have eaten 8-12)

  2. I love the things that go on top of the Piadine, yummy! Looks more like an indian chapati or roti. Thanks for sharing and thanks for stopping by.

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