Parmesan Piadine (Italian Flatbreads)

Slices of piadine flatbreads topped with olive oil and Parmesan cheese.

Parmesan Piadine (Italian Flatbreads)

This recipe for making piadina at high altitudes, specifically around 6500 feet. For making this bread at sea level, please refer to the notes in the blog post. The bake time below assume each bread round will be baking individually. Each piadina takes 14 minutes baking time.

Course Bread

Cuisine Italian

Keyword flatbread, italian bread, piadina, piadine

Prep Time 25

Cook Time 1

bread rising time 1

Total Time 2 25

Servings rounds

Calories 590.4kcal

Author Susan Pridmore

Equipment

Kitchen scale
Stand mixer
rolling pin
Parchment paper
Pizza stone

Ingredients

16 ounces bread flour
1 tablespoon kosher salt
1 tablespoon baking powder
5 tablespoons extra virgin olive oil
1 cup + 1 tablespoon warm water
1 teaspoon lemon juice
¼ cup Parmesan cheese
Ground black pepper

Instructions

Whisk together the flour, salt, and baking powder in the bowl of a standing mixer fitted with a dough hook.
Pour in the olive oil, water, and lemon juice all at once, and knead at a medium-low speed for 10 minutes. The dough should be very smooth. Cover for one hour, to allow the dough to rest. This will make it easier to roll the dough thinner.
Preheat the oven to 400˚F with a pizza stone.
Divide the dough into four balls. Lightly flour the counter or work surface, and press one of the balls of dough with your hand. Cover the other balls with plastic. Roll the flattened ball of dough into a very thin circle of dough, as thin as you can get it. Mine were about 1/10" thick.
Place on a sheet of parchment paper, slide onto the back of a baking sheet or cookie sheet, and sprinkle with a one tablespoon cheese. Slide the bread rounds (including the parchment paper) onto the hot pizza stone. Bake for 14 minutes, or until lightly browned. Remove, and repeat with the remaining four balls of dough.

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