Speedy Flat Bread Piadine

Speedy Flat Bread Piadine

Categories: Starters

Serves: Makes 8 Preparation time: 15 mins (plus 30 mins resting) Cooking time: 30--45 mins



  • 500g plain flour
  • Half a tsp bicarbonate of soda
  • 1 tsp salt
  • 6 tbsp Filippo Berio Olive Oil
  • Approx 300ml lukewarm water
  • Extra olive oil for cooking


Put the flour into a large mixing bowl, add the bicarbonate of soda and the salt. Pour in 4 tbsp of the oil and mix a little then gradually add most of the water kneading the dough all the time you need to make a smooth but firm dough so do not be tempted to add all the water at once.
When the dough is silky looking, cover with cling film and let it rest for 30 minutes. If you are in a hurry you can use it straight away.
Divide the dough into 8 and knead each portion into a smooth ball. Roll each one out to a diameter of approx 13cm (5”). Heat a cast iron frying pan or griddle pan until hot. Lightly brush a round of dough with oil and place in the pan and cook over a medium heat for 2-3 minutes. Bubbles will start to form on the surface of the top, brush this side with oil then turn over and cook until the second side is golden brown. If you want a crisper pizza, use more oil in the pan.
Transfer the cooked piadine to a plate and cover to keep warm while cooking the rest. If you wrap them in a tea towel to keep warm, they will soften if you prefer then like that.

Cooks tips

Suitable for vegetarians.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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