These flatbreads are a popular Italian variety, often served with antipasti. They are similar to roti in Indian cookery.

Season: All year

Type: Breads

Difficulty: Easy

Makes: 20

Recipe source: Adapted from Stephanie Alexander and Magggie Beer’s Tuscan Cookbook


  • metric measuring spoons and cups
  • small saucepan
  • scales
  • 1 medium bowl
  • dough scraper
  • griddle pan
  • egg flip
  • tea towel
  • plate



  • 500 g plain flour
  • 30 g butter
  • 1 teaspoon salt
  • 1 cup tepid water
What to do

  • Set out your equipment and ingredients.
  • Weigh the flour into the medium bowl and make a well in the middle.
  • Barely melt the butter, then add it to the flour with just enough lightly salted water (about 1 cup) to make a dough.
  • Knead well for 10 minutes, then wrap the dough in a cloth and put an upturned bowl over it. Leave for 30 minutes.
  • Cut the dough into 20 pieces using the dough scraper. Roll each piece into a 5 mm thick disc that is 10 – 12 cm wide.
  • Heat the griddle pan to hot. Cook a disc of dough for 3 minutes, then turn it over with the egg flip and cook for a further few minutes. The piadini will have developed slightly burned bubbles.
  • Keep the cooked piadini warm under a tea towel on a plate while cooking the rest of the dough.

Interesting techniques used in this recipe are:

  • Making a well in dry ingredients
  • Cooking on a griddle pan


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