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Piadini recipe

Piadini recipe

4 ratings

Try your hand at bread-making with this classic Italian recipe. Dating back to Ancient Rome, these flatbreads have a flaky texture and are traditionally eaten cold with savoury fillings. Cover them with creamy ricotta, sun-dried tomatoes and basil for a hearty snack or light lunch. See method

  • Serves 6 (Makes 6)
  • 10 mins to prepare and 10 mins to cook, plus resting
  • 144 calories / serving
  • Healthy
  • Vegetarian


  • 125g plain flour, plus extra for dusting
  • 1 tbsp olive oil
  • 125g ricotta
  • 140g sun-dried tomatoes, chopped
  • fresh basil, to serve

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    3g 13%
  • Sugars

    2g 2%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 18.9g Protein 4.5g Fibre 1.9g


  1. Sift the flour and ¼ tsp salt into a bowl. Make a well and work in the oil and 65ml water to form a soft dough. Knead on a floured surface until smooth. Wrap in clingfilm and leave to rest for 30 mins.
  2. Divide the dough into 6 and roll out each piece to a 12cm disc. Heat a griddle pan until hot and cook the discs for 1-2 mins on each side, until charred and puffed up; cool.
  3. Top the discs with the ricotta, sun-dried tomatoes and basil leaves; season. Fold over to eat.

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