Piadina romagnola — the thin Italian flatbread with prosciutto and cheese

Piadina romagnola is the thin Italian flatbread from the Romagna region, as described in the area’s culinary tradition, known internationally with protected geographical status PGI — a simple dough with flour, fat, salt and water, which bakes in a pan in a few minutes and is filled as you wish. The version with thinly sliced prosciutto, melted cheese and fresh rocket is among the most loved in Italy.

Ingredients (for 4 piadine)

500 g “00” flour
100 g lard (at room temperature) or 80 ml olive oil
1 teaspoon salt
1 teaspoon baking soda
250 ml warm water

For the filling:

200 g thinly sliced prosciutto
200 g Asiago cheese (or mozzarella), thinly sliced
50 g fresh rocket

Preparation

In a large bowl, mix the flour, the salt and the baking soda. Add the lard at room temperature (or the olive oil) and rub it in with your fingers until a crumbly dough is obtained.

Add the warm water little by little and knead for about 10 minutes, until a soft and elastic dough is obtained.

Cover the dough with a cloth and leave it to rest for 30 minutes at room temperature.

Divide the dough into 4 equal parts and roll each one out with a rolling pin into a thin sheet about 25–28 cm in diameter; prick it with a fork so it does not puff up during baking.

Heat a large non-stick pan well over medium heat.

Bake each piadina for 2–3 minutes per side, turning it carefully, until it takes on amber-coloured spots (never black).

While it is still hot, place the filling on half of the flatbread: the prosciutto, the thinly sliced cheese and the rocket.

Fold the flatbread in half and serve immediately, while the cheese is still melted.

Time: Preparation 20 minutes (plus 30 minutes resting) · Cooking about 20 minutes · Servings: 4 piadine