Recipes from Italy · by Silvana Nava★ 5.0 (2)
Piadina Romagnola (Italian Flatbread Recipe)
NUTRITION · PER SERVING64M COOK
CAL 20%·PRO 22%
CARBS 58G58% OF CAL
8G FIBER0G SUGAR50G OTHER
FAT 13G29% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Italian no-yeast flatbread with a soft texture and lightly toasted surface. Perfect for sandwiches or as a substitute for bread.
componentitalianbaked good🔥 ovendairy freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 500 g all purpose flour (- 3 ⅓ cups)
- 220 ml water (1 cup, at room temperature)
- 80 ml extra virgin olive oil (- ~ ⅓ cup or 80 g (about ⅓ cup) of lard)
- 1 teaspoon salt
- ⅓ teaspoon baking soda
At a glance
PER SERVING · TIME 64M
CAL 20%·PRO 22%
CARBS 58G58% OF CAL
8G FIBER0G SUGAR50G OTHER
FAT 13G29% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4m
- Cook
- 20m
- Sodium
- 458mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 306mg
- Calcium
- 31mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 4M
- SODIUM
- 458MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.