Potato Piadina


Potato Piadina
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.

The no-yeast soft dough is made with a few pantry stables, its a delicious bread, perfect for all of your favourite sandwiches fillings. It’s a great way to put in-season potatoes to good use as a tasty topping. The perfect Piadina has a soft texture and a slightly burnt surface

Potato Piadina Recipe

Makes 6


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


Preheat oven to 220°C. Put oil and garlic in a bowl and whisk to combine. Set aside.

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.

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.

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.


For more delicious Italian dishes visit the links below:

Italian Sausage & Broccoli-Rabe Pesto Pasta

Capunti Pasta with Snow Peas, Summer Tomatoes and Lemon

Zucchini Roll-Ups




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