Welcome to Everybody Loves Italian. We may earn money or products from the companies mentioned in this post.


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.