Piadina Vegetable Wraps

Soft homemade piadina flatbreads filled with grilled courgette, peppers, rocket and creamy cheese.

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Piadina comes from Emilia-Romagna and is traditionally cooked quickly on a hot griddle. This vegetable version makes a flexible lunch or snack.

Ingredients

• 350 g plain flour
• 1 tsp baking powder
• 1 tsp fine salt
• 50 ml olive oil
• 170 ml warm water (approximately)
• 1 courgette (thinly sliced)
• 1 red bell pepper (sliced)
• 1 tbsp olive oil (for vegetables)
• 80 g rocket leaves
• 180 g stracchino, cream cheese or ricotta
• 1 tbsp lemon juice
• 0.25 tsp black pepper

Step-by-step method

1. Mix the flour, baking powder and salt. Add the olive oil and most of the warm water and mix until a soft dough forms.
2. Knead for 5 minutes until smooth, adding a little more water only if the dough feels dry. Cover and rest for 20 minutes.
3. Meanwhile, brush the courgette and pepper with olive oil and cook in a grill pan over medium-high heat for 3–4 minutes per side until tender and marked.
4. Divide the dough into 4 equal balls. Roll each into a thin 22–24 cm circle on a lightly floured surface.
5. Heat a dry heavy frying pan over medium-high heat. Cook each piadina for 1–2 minutes per side, turning when bubbles appear and brown spots form.
6. Spread each warm flatbread with cheese and add the grilled vegetables and rocket.
7. Season with lemon juice and black pepper, then fold in half or roll loosely.
8. Serve immediately while the bread is warm and flexible.