Piadina romagnola
Romagna-style flat bread

Type 00 flour 500 g
Water at room temperature 200 g
Baking soda 7 g
Lard 125 g
Fine salt 15 g

Prepare the dough

In a large bowl, mix the flour, salt, and baking soda.

Add the lard (or olive oil) and mix until the mixture resembles coarse crumbs.

Gradually add water, mixing until a smooth dough forms. You may need slightly more or less water depending on the flour.

Knead and rest

Knead the dough on a lightly floured surface for about 5-10 minutes until it becomes smooth and elastic.

Cover the dough with a clean cloth and let it rest for at least 30 minutes.

Shape the piadina

Divide the dough into 6-8 equal portions.

Roll each portion into a ball, then flatten with a rolling pin into a thin, round disc, about 3-4mm thick.

Cook the piadina

Heat a non-stick skillet or a traditional piadina pan over medium heat.

Cook each piadina for about 2-3 minutes on each side, or until golden brown spots appear. Adjust the heat if necessary to avoid burning.

Serve

Serve the piadina warm, filled with your favorite ingredients such as prosciutto, cheese, arugula, or grilled vegetables.