Whether you are looking for a quick and easy lunch or a traditional Italian dish to impress your guests, piadina is a versatile and delicious option that you should definitely try.
In a large bowl, add the flour, salt, and olive oil. Mix with a spoon. While still mixing, pour the water, a bit at a time.
Knead the dough by hand or with a stand up mixer for a few minutes until soft and smooth.
Divide the dough into 4 or 6 smaller balls. Place them on a work surface dusted with flour and cover them with plastic wrap to rest for 15-30 minutes.
Dust the work surface with flour, then roll the dough with a rolling pin until you get a disk about 8 inch (20 cm) in diameter.
Warm up a skillet or flat pan on medium-high heat, then add the piadina and cook a few minutes on each side until it has golden-brown spots.
Serve immediately for the best taste.
Notes
Tip: Roll out the dough thinly. Piadina should be quite thin, about ⅛ inch thick. If it's too thick, it will be too heavy and doughy. If it's too thin, it will be too crispy and brittle. Store: If you plan on eating your piadina within a day or two, you can store it at room temperature in an airtight container or wrapped in plastic wrap. However, if you want to store it for longer, you should refrigerate it.