Italian Piadina With Basil Pesto Mayonnaise

Serves 6
Total Time
20 Minutes
For the piadina
250g of plain flour
1 tsp of baking powder
¾ tsp of salt
2 tbsp of olive oil
65ml of warm milk
65ml of warm water
For the topping
3 tbsp of mayonnaise
¼ jar of Sacla’ classic basil pesto
Handful of rocket leaves
25g of cheddar, grated
200g of cooked chicken breast, shredded into long thin strips
1 tbsp of Greek yoghurt
Half a lime
Step 1
Sift the flour, baking powder and salt into a mixing bowl. Add the olive oil and mix until evenly crumbly.
Step 2
Make a well in the centre and pour in the warm milk and water. Mix with your hands (or with a wooden spoon) until the dough become soft, but not sticky.
Step 3
Turn the dough out onto a clean work surface and knead for five to seven minutes until it is soft and smooth.
Step 4
Divide into six pieces, each about 60g in weight. Roll each piece into a ball and place the balls on a flour-dusted surface.
Step 5
Cover with a damp tea towel or cling film for 30 minutes, or they can go into the fridge overnight.
Step 6
When you’re ready to cook the piadine, heat a frying pan or grill pan over a medium-high heat. Working with one ball at a time, roll the dough into a disc approximately 12cm/4½in in diameter and about 2mm thick.
Step 7
Gently place the dough into the hot pan – no oil is needed. Cook each piadina over a medium heat for two to three minutes on each side, until lightly golden but still pliable, then wrap in a clean tea towel immediately to trap the steam and prevent the piadina from getting brittle while cooling. Repeat with the remaining balls of dough.
Step 8
When you’ve cooked all of them, the fun really starts! Mix the mayonnaise with the Basil Pesto in a bowl. Place each piadina on a plate or worktop and spread half the surface with the Basil mayonnaise.
Step 9
Arrange rocket leaves on top then scatter each with grated cheese, shredded chicken and a dollop of yoghurt followed by a squeeze of lime juice. Fold in half and tuck in!

Recipe Courtesy of Rachel Allen via

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