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Step 1:
In a bowl, mix the flour with the lard, salt and a pinch of baking soda. Pour in the water and start stirring.
Step 2:
When the mixture has taken shape, knead it for a long time with your hands on a work surface until you get a smooth and homogeneous dough.
Step 3:
Cover the dough with a clean cotton cloth and let it rest at room temperature for about 10 minutes.
Step 4:
Divide the dough into 8 pieces of the same weight and shape as the balls and turn them on the work surface. Cover them with a kitchen towel and let them rest for about 30 minutes.
Step 5:
Roll out the balls in a thin layer with a rolling pin to obtain discs with a diameter of about 24 cm and a thickness of 2-3 mm.
Step 6:
Heat a 26 cm non-stick pan on the stove. When it is hot, put the piadina in the pan.
Step 7:
Bake the flatbread for 2-3 minutes, then flip it with a spatula and continue baking until it is lightly browned.
Step 8:
Continue doing this until you run out of dough and stack the finished wraps on a serving platter. Garnish with cold cuts, cheese or sweet creams as desired.
Recommendations
The piadina is extremely versatile: you can combine it with different fillings such as prosciutto, rocket and squacquerone or try sweet combinations with spreads.
If you liked this recipe, try also:
Piadina with chickpea flour
Complete piadina
Watercress from Romagna
Crescia sfogliata
Enjoy your meal!
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