Thick piadina romagnola



We are all familiar with piadina, but what about thick piadina romagnola? This is another traditional version that is made in just a handful of provinces. Unlike the classic recipe, this version includes milk and yeast. Both these ingredients are necessary for a softer consistency and greater thickness. To make it delicious and fragrant, we have chosen to use both butter and lard, but if you prefer you can use just one of these fats, replacing the other with the same amount, or perhaps try lard-free piadina. Thick piadina romagnola is great served with all kinds of fillings, from more classic options like ham, rocket and squacquerone cheese, to more unique ones!

Ingredients for 5 thick pieces of piadina romagnola
Flour 00 5 cups (500 g)
Whole milk 1 cup (200 g)
Water 4 tbsp (60 g)
Lard 7 tbsp (70 g)
Butter 3 tbsp (40 g) - soft
Baking soda ½ tsp
Fine salt 1 tsp
Instant yeast for salted preparations 1 tbsp (10 g)
Brown sugar 1 tsp

How to prepare Thick piadina romagnola

To prepare thick piadina romagnola, place the flour 00, the instant yeast 1, the baking soda 2 and brown sugar 3 in a bowl.

Add the salt 4 and stir the powders together with a fork 5. Now add the lard 6.

Add the soft butter 7, the milk 8 and the water too9.

Stir the ingredients with a spoon 10 and as soon as the liquids are thoroughly absorbed 11, place the dough on a worktop and knead by hand 12.

You should end up with a smooth and homogeneous dough 13. Wrap in plastic wrap 14 and leave to rest in the refrigerator for at least 10 minutes. Remove the dough and shape it into a loaf 15.

Divide the dough into 5 equal parts 16 and roll into balls 17. Use a rolling pin and a sprinkling of flour to roll one of the balls out 18.

It should be 0.2-0.24 inches thick 19. Heat a non-stick pan and cook the piadina 20. Cook for around 2 and a half minutes, pierce the surface with the prongs of a fork so that it doesn't rise 21

Turn the piadina over and cook for another 2 and a half minutes 22. Roll the next ball out in the meantime and repeat until you finish all the dough. As soon as you finish cooking each piadina, add it to the pile 23 24. The thick piadina is ready for filling or for enriching your bread basket!

How to store

Piadina can be stored in the refrigerator in a sealed container, for around 2 days. It can be frozen once cooked and cooled.


You could replace the butter and lard with half a cup of extravirgin olive oil. 

You can also replace the milk with the same amount of water.