Piadina Romagnola

Method

1. 1

   Mix the dough

   In a bowl, stir the flour, baking powder and salt, then rub in the lard. Add the warm water and olive oil and mix for 5 minutes, until a rough dough forms.

2. 2

   Knead

   Knead the dough on a clean work surface for 8 minutes, until smooth and supple. If it feels dry, add water a teaspoon at a time.

3. 3

   Rest

   Cover the dough and leave it at room temperature for 30 minutes, until relaxed and easier to roll.

4. 4

   Divide the dough

   Divide the dough into 6 equal pieces, about 1 minute. Keep the pieces covered while you work.

5. 5

   Roll the rounds

   On a lightly floured surface, roll each piece into a 2 to 3 mm round over about 10 minutes; keep the remaining pieces covered.

6. 6

   Heat the pan

   Heat a large dry frying pan over medium-high heat for 2 minutes, until a drop of water sizzles and evaporates.

7. 7

   Cook the piadina

   Cook each round over medium-high heat for about 1 minute per side, turning when bubbles rise and brown spots form; press large bubbles gently, until both sides are spotted and the bread is still flexible.

8. 8

   Keep warm and serve

   Stack the cooked piadina under a clean tea towel as they come off the pan, and serve warm.

Tips

• Roll the rounds evenly so they cook at the same pace.
• A few small bubbles are normal; press down only the larger ones.

Swaps

• Use vegetable shortening instead of lard.
• Use melted butter instead of lard for a buttery flavour.

Storing

Cool completely, then keep in an airtight container for up to 2 days. Reheat briefly in a dry frying pan.