This Italian flatbread is flexible enough that you can add your own fresh herbs, grated cheese, chopped greens, or whatever you like. Price’s recipe incorporates buckwheat, whole-wheat, graham, and bread flour for a delicious whole-grain treat that is super quick to prepare. Use it as part of an antipasto or put some grilled vegetables and cheese on top for a delicious lunch.



  • 1⁄4 cup buckwheat flour

  • 1⁄4 cup whole-wheat flour

  • 1⁄4 cup graham flour

  • 11⁄2 cups bread flour, plus a few handfuls more for rolling out

  • 2 teaspoons sea salt, plus more for garnish

  • 1 teaspoon baking powder

  • 1⁄4 cup extra-virgin olive oil, plus more for garnish

  • 11⁄4 cups warm whole milk


  •  Put all the dry ingredients into a large bowl. Add the olive oil and milk and mix with a wooden spoon until the mixture forms a dough, adding more flour if it is too sticky. Cover with a tea towel and let the dough rest for 10 minutes.

  • Shape the dough into 4-ounce balls and set them on a tray or towel. Let them rest for 10 minutes. Meanwhile, preheat a grill or pancake griddle (you can also use a large sauté pan) over medium-high heat.

  • Roll out each piece of dough on a floured surface until it is about 12 inches in diameter. It doesn’t have to be a perfect circle. Place the rolled-out piadina, one at a time, on the grill or griddle and cook for 1–2 minutes on each side.

  • Brush with olive oil, sprinkle with sea salt, and serve warm.

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