The Green Smile
Ache Is Enough

Tuesday's Letters Eat 9: 'F' is for Flatbread - Piadine

A few weeks ago the chef on Better Homes and Gardens made some piadine/piadina, an unleavened flatbread. He used lard, and lard isn't something in the fridge usually, so I sought out a more user friendly recipe. Stephanie Alexander has one in her giant tome which uses olive oil and so that's the one I went with.

I halved the recipe because 20 is an awful lot, and not having a terracotta tile and gas hotplates, it's good these can be cooked on the stove top in a heavy based fry pan. It takes about 45 minutes to mix and stand the dough.

Flatbread: piadine    makes 20

  • 500g plain flour
  • 1/2 tspn baking powder
  • salt
  • 250ml tepid water
  • 60ml extra virgin olive oil


Sift the dry ingredients into a bowl, and add the water and oil. Mix to combine and then knead for 10 minutes by hand, or a commensurate amount of time by machine. The dough should be light and stretchy but not sticky. If it is sticky, add a little flour and work it in by hand.

Place the dough in a bowl, cover with clingwrap and a teatowel and place in a warmish place for 30-60 minutes. I think longer is better, but 30 minutes seems to work quite well.

After 30 minutes, place the pan on the stove over a medium high heat.

Divide the dough into 20 even pieces and roll into small balls. Roll out into 2mm thick rounds, shake off any excess flour and place into the dry, hot pan.  Cook for 3 minutes and then flip and cook for 2-3 minutes on the other side. The bread should have dark almost burned spots on it, and will have puffed up in places.

Good and bad

You will know immediately if the pan is hot enough because if it isn't, the flatbread won't puff up with bubbles. The one on the left is nice and puffed in places and has lovely brown bits. The one on the right is flat as a pancake and doughy. It's like the first pikelet. I had to turn the heat up a tad and then the second one was perfect. I always expect to need a trial run.

You can keep the flatbeads warm in the oven, or wrapped in a teatowel until ready to serve. In a big pan you could obviously cook more than one at a time. Serve them with a green salad, or with a curry, or with fresh tomatoes, olives and basil. Really, anywhere you would use a flat bread.

Flatbread and curry



Your dinner looks great, will have to bookmark that recipe!


Lovely Stephanie A, she has the answer to everything cooking doesn't she! I've never made flatbread before, I think I will have to remedy that shortcoming!


Looks great, Cindy. I have the perfect pan. A proper, flat, castiron griddle, well over 100 years, square enough for several smallish pikelets at a time and with a big hoop iron handle. It works well on a gas stove which is what is in my new place. Sounds like something one family would enjoy. The others would too, but two of them are coeliac.

I suppose I could try making them and then freezing some later for myself. Worth a try.


Flatbread looks fun to make. And your meal looks healthy and delicious!


Looks delicious. We make one that Hugh Fearnley-Whittingstall has in his book which is also yummy!


I love flat bread! We eat it with chicken masala, without rice. Yummy!


i made something like these last week, they were meant to be pita breads, but my dough just wouldnt double like it was meant to. i shall try this recipe instead, i should have known to pull out the big orange bible! yummo!!

lynne s of oz

LARD! Reminds me of the Two Fat Ladies, and we have to say it the same way we say U-TAH! (only differently, obviously, but with the same enthusiasm). I nearly bought some lard yesterday then realised what is the point, I'm moving to Sydney in four days! (Eek!)


My vegetarian sister and her partner are bound to be presented with these as a side dish for our next curry, thank you :-)


Oh yum!! Your flat bread looks yummy next to that curry!!


I will have to make these with my next curry! Yours came out so well!

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