This traditional Italian flatbread is so easy to make and is ready in 30 minutes. It’s a great way to put in-season potatoes to good use as a tasty topping.
¼ cup olive oil
1 garlic clove, crushed
500g plain flour
½ tsp baking soda
1 tsp salt
80g lard, diced
3 potatoes, thinly sliced
3 zucchini, cut into rounds
250g taleggio, grated
3 tbsp rosemary
1 Preheat oven to 220°C. Put oil and garlic in a bowl and whisk to combine. Set aside.
2 Make dough: Combine flour, baking soda, and salt in a bowl. Add lard and, using fingertips, rub in until mixture resembles fine breadcrumbs. Add 200ml cold water and mix until dough comes together.
3 Turn out onto a lightly floured surface and knead for 8-10 minutes or until dough becomes smooth and elastic. Divide dough into 6 and roll out each piece to a 3mm thickness.
4 Place piadina on lightly oiled baking trays and top with potatoes, zucchini, taleggio, and rosemary. Drizzle with garlic oil and bake for 20-25 minutes or until golden and crisp.