Tyrolean Flatbread
- Energy Kcal 954
- Carbohydrates g 70.9
- of which sugars g 7.4
- Protein g 41.9
- Fats g 55.8
- of which saturated fat g 25.61
- Fiber g 2.6
- Cholesterol mg 146
- Sodium mg 2269
- Difficulty: Very easy
- Prep time: 5 min
- Cook time: 5 min
- Makes: 6 pieces
- Cost: Average
PRESENTATION
The Tyrol piadina from Emilia-Romagna is a fun twist on the traditional piadina. It's perfect for hanging out with friends or when you're in the mood for something tasty but not too heavy. Really good stuff. It starts with the classic piadina dough—soft, a little chewy, and perfectly golden. And here's the thing: what makes it special is the Alpine-inspired filling of speck and smoked scamorza. This combo adds a smoky flavor that’s a nice surprise in an Italian flatbread recipe.
Some folks swap out the lard in the dough for olive oil, keeping it lighter. And you know what? The addition of chives and cherry tomatoes gives a fresh and slightly tangy kick, making every bite pop with flavor. Different towns in Romagna have their own versions of piadina Romagnola, but this Tyrol twist is a refreshing change. People love experimenting with the fillings—creamy stracchino melts beautifully into the warm bread, and the pairing with smoked scamorza is hard to beat.
It's not just about the bread; it's about the crispy outside and the gooey middle coming together perfectly. Often enjoyed as Italian street food, people grab a piadina sandwich to eat on the go or share it around the table. Really, it works great. Locals use whatever fresh ingredients they have, but this Alpine mix focuses on big flavors in a simple package. There's something moist and comforting about how it all melts together—yet it never feels heavy. For real.
Between the warm flatbread, salty speck, and soft cheese, this is the kind of snack you end up craving after just one taste. Anyone into homemade piadina or exploring new piadina fillings will really really get why this version stands out. It's a fusion of traditional Italian and Alpine flavors that brings something unique to the table, making it a must-try for anyone who loves experimenting with dishes. Seriously good.
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INGREDIENTS
- Ingredients for 6 flatbreads
- Lard 9 tbsp (125 g)
- Type 00 flour 4 cups (500 g)
- Instant yeast for salted preparations 2 ½ tsp (7.5 g)
- Honey 0.7 tsp (5 g)
- Fine salt 1 tbsp (17 g)
- Sugar 3 ½ tsp (15 g)
- Whole milk ½ cup (107 ml)
- Water 3 oz (90 ml)
- For the filling
- Speck 9 oz (250 g)
- Stracchino cheese 1.3 cups (300 g)
- Tomatoes 1.4 cups (250 g)
- Chives 0.4 oz (10 g)
- Extra virgin olive oil 1 tbsp (12 g)
- Scamorza (provola) cheese 9 oz (250 g) - sliced
How to prepare Tyrolean Flatbread
To make the piadina, sift the flour and the yeast into the bowl of a stand mixer fitted with the paddle attachment, add the lard 1, the honey 2 and run the machine at medium speed for 5 minutes. Then add the sugar and pour the milk in a steady stream 3. Replace the paddle with the dough hook and continue kneading.
Add the water little by little 4 and finally add the salt 5. When the dough is homogeneous and pulls away from the sides of the bowl, switch off the mixer, place the dough ball in a bowl, cover it with plastic wrap 6 and let it rise for one hour in a warm place such as a turned-off oven with the light on.
After resting, take the dough and roll it out with a rolling pin to a thickness of about 2 mm (about 1/16 inch). Cut the flatbreads with a 34 cm (9.5 in) diameter cutter 7. Heat a shallow-bottomed pan (or a crepe pan) and cook the flatbreads on both sides for 2 minutes; if very large bubbles form in the dough, make a small transverse cut with a knife so they don't burst the entire dough. Once cooked 8, transfer the flatbread to a serving plate. Chop the chives 9,
wash the tomatoes and slice them 10. Take a flatbread, spread the stracchino over it 11, arrange the tomato slices, and season with a drizzle of extra virgin olive oil 12,
and top with sliced scamorza 13 and speck 14. Flavor with the chopped chives. Fold the Tyrolean flatbread in half 15 and serve immediately!