Piadina Romagnola

Ingredients

• 500 g00 flour
• 120 mlwarm water
• 80 glard
• 1 tspbaking soda
• 1 tspfine sea salt

Method

1. In a large mixing bowl, combine 500 g of 00 flour, 1 tsp of baking soda, and 1 tsp of fine sea salt. Mix these dry ingredients thoroughly with your hands or a whisk to ensure even distribution of the baking soda and salt.
2. Add 80 g of lard to the flour mixture. Using your fingers, rub the lard into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for achieving the characteristic tenderness of the piadina.
3. Gradually pour in 120 ml of warm water while mixing with your hand or a wooden spoon. Once the dough begins to come together, transfer it to a lightly floured surface and knead it for about 5 to 7 minutes until it is smooth and elastic. The dough should feel soft and pliable, not sticky.
4. Cover the dough with a clean kitchen towel and let it rest at room temperature for about 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
5. After resting, divide the dough into 6 equal portions. Roll each portion into a ball, then flatten it slightly with your hand. Using a rolling pin, roll each piece into a thin circle, about 3 mm thick. Aim for uniform thickness to ensure even cooking.
6. Heat a large, heavy-bottomed skillet or griddle over medium-high heat. Once hot, place a rolled-out piadina onto the skillet. Cook for about 2 to 3 minutes on each side, or until golden brown spots appear and the piadina puffs slightly. Adjust the heat as necessary to avoid burning.
7. As each piadina is cooked, transfer it to a wire rack to cool slightly, allowing the crumb to set. This helps maintain its texture and prevents it from becoming soggy.
8. Serve the piadina warm, tearing it rather than slicing to enjoy the shatteringly crisp crust. Drizzle with good olive oil or sprinkle with a pinch of salt if desired, embracing the rustic simplicity of this Emilia-Romagna classic.