4 Serves
84 Mins
15 g
50 g
20 g
In a large bowl, combine the flour, baking soda, salt, and lard or olive oil. Gradually add warm water while mixing to form a smooth, elastic dough.
Ingredients, vitamins, and health benefits
Salt
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianCalcium
0 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
0 mg / 420 mgPotassium
0 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
0 mg / 11 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Cover the dough and let it rest at room temperature for 30 minutes to allow the gluten to relax.
Divide the dough into equal portions and use a rolling pin to roll each piece into a thin, circular flatbread.
Heat a heavy-bottomed pan or griddle over medium-high heat. Cook each piadina for 2-3 minutes per side until golden brown spots appear.
Lard
Baking Soda
Olive Oil
Vitamin D
0 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
11 µg / 120 µgCalcium
0 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
0 mg / 420 mgPotassium
0 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
0 mgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
37
g42
g23
g
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SwedishSelenium
0 µg / 55 µgAlcohol
0 g