Ingredients:

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons lard or olive oil
• 1 cup warm water (approx.)
• Filling of your choice: prosciutto, fresh arugula, tomato and stracchino cheese (or any cheese of your preference)

Instructions:

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

Add the lard or olive oil and mix it into the flour using your fingers until the mixture resembles coarse crumbs.

Gradually add warm water, mixing continuously, until a dough forms. You may not need the entire cup of water, so add it slowly.

Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.

Divide the dough into 6 equal portions and shape them into balls. Cover with a clean kitchen towel and let them rest for 30 minutes.

After resting, roll each dough ball into a thin circle, about 8-10 inches in diameter.

Heat a large skillet or griddle over medium heat. Once hot, cook each piadina for about 2 minutes on each side or until it puffs up slightly and has golden brown spots.

Keep the cooked piadine wrapped in a cloth to stay warm while you cook the rest.

Once all the piadine are cooked, fill them with your choice of ingredients such as prosciutto, arugula, and cheese.

Fold the piadina in half, like a sandwich, and serve immediately.

Tips:

Feel free to experiment with different fillings such as salami, roasted vegetables, or even sweet fillings like Nutella and bananas.

Piadina is best enjoyed fresh, but you can also store the cooked flatbreads in an airtight container and reheat them when ready to serve.

Buon Appetito! Enjoy the simplicity and versatility of a homemade Piadina, a beloved Italian flatbread from the Emilia-Romagna region!

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