Piadina Romagnola with Prosciutto and Rocket
Why this recipe works
- Classic pan-cooked method: Cooking the dough in a hot dry pan gives the piadina its characteristic lightly blistered surface without needing an oven.
- Balanced textures: Tender flatbread, soft mozzarella, delicate prosciutto and peppery rocket create a filling that feels fresh rather than heavy.
- Fast once rested: A short dough rest makes rolling easier, while the flatbreads themselves cook in just a few minutes.
Get the most out of this recipe
Timing notes
- Let the dough relax: The short rest helps the dough roll thinly without springing back, which is key to a tender piadina.
- Best served hot: Fill and fold the piadine just before serving so the bread stays soft and the rocket remains fresh.
Texture tips
- Roll it thin: A thin round cooks quickly and stays flexible enough to fold around the filling.
- Lower the heat for filling: After cooking the flatbread, reduce the heat before adding the filling so the mozzarella softens without drying the prosciutto.
Ingredient notes
- Drain the mozzarella briefly: Tearing and draining the mozzarella before filling helps prevent excess moisture from making the piadina soggy.
- Choose greens by flavour: Rocket gives a peppery edge; baby spinach makes the filling milder and softer.
Make-ahead tips
- Keep the bread unfilled: Cooked piadine store best without the fillings; reheat them in a dry pan, then add the mozzarella, prosciutto and rocket.
- Freeze the flatbreads only: Cool the cooked piadine completely and freeze them separated, then reheat from frozen in a dry pan until hot throughout.
Equipment you'll need
Ingredients
Instructions
- Put the plain flour, baking powder and fine sea salt in a mixing bowl and whisk to combine. Add the warm water and extra virgin olive oil, then mix with a spoon until a shaggy dough forms. Knead on the worktop for 4 to 5 minutes until smooth and elastic.
- Cover the dough and let it rest for 15 minutes at room temperature so it rolls easily. Meanwhile, tear the fresh mozzarella into pieces and let it drain briefly. Keep the prosciutto and rocket ready for filling.
- Divide the dough into 2 equal pieces and roll each into a thin round, about 22 to 24 cm across. Heat a large frying pan over medium-high heat. Cook one piadina for 1 to 2 minutes per side until lightly blistered with a few golden spots, then repeat with the second.
- Return one piadina to the pan over low heat and scatter over half the mozzarella. Warm for 30 to 60 seconds until the cheese starts to soften, then top with half the prosciutto and rocket. Fold, press gently with a spatula, and serve hot; repeat with the second piadina.
Recipe notes
Tips
- Roll the dough as thinly as you can without tearing; a thin piadina stays tender and warms through quickly.
- Keep the pan at medium-high for cooking the flatbreads, then drop to low for filling so the prosciutto does not dry out.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use prosciutto that has been cooked until piping hot.
Substitutions
- Replace fresh mozzarella with ricotta for a softer, creamier filling.
- Replace rocket with baby spinach for a milder, less peppery bite.
- Replace extra virgin olive oil with light olive oil for a gentler flavour in the dough.
Storage
- Refrigerate up to 2 days
- Store cooked, unfilled piadine in an airtight container in the fridge. Reheat in a dry frying pan over medium heat for 30 to 60 seconds per side, then fill and serve. For freezing, cool the cooked piadine completely, freeze separated, and reheat from frozen in a dry pan until hot throughout.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (30min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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