Lard-Free Piadina

Piadina is a flatbread typical of Romagna, but I will present a variant without lard, which is typically used in the traditional recipe. Instead, olive oil can be used to make it lighter and suitable for those following vegetarian or vegan diets.

Ingredients for about 4-6 piadinas:

• 400 g tipo 0 flour
• 100 ml warm water
• 80 ml extra virgin olive oil
• 1 pinch of salt
• ½ teaspoon baking soda (optional)

Preparation

1. In a large bowl, pour the flour, creating a sort of volcano shape.
2. In the center, add the salt, olive oil, and baking soda (if you choose to use it to make the piadina fluffier).
3. Begin incorporating the warm water a little at a time, kneading with your hands. Add just enough water to obtain a soft but non-sticky dough.
4. Work the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
5. Divide the dough into balls (about 100-120 g each), cover them with a cloth, and let rest for about 30 minutes.
6. Heat a griddle or non-stick pan over medium-high heat.
7. Roll out each ball with a rolling pin until you obtain a thin disk about 2-3 mm thick.
8. Cook each piadina for about 2 minutes per side, until bubbles appear and the surface turns lightly golden.
9. Fold the still-warm piadina with your desired fillings, which can range from cured meats and cheeses to grilled vegetables.

If you want an even lighter version, you can replace half of the tipo 0 flour with whole wheat flour. Piadina lends itself to countless fillings, so feel free to get creative with your personal tastes.

Trivia

Piadina was originally the bread of the poor, as the ingredients were more easily available and cheaper than those for other types of bread. Today, rediscovered and appreciated even outside Romagna, it has become a gourmet street food, celebrated at various festivals and popular fairs.