Piadina is a flatbread found in the Emilio-Romagna region of Italy. It's served warm with antipasti platters and salads, but is more commonly filled with things such as meat and cheese, grilled vegetables, tuna or even nutella. It's a little bit like a very thin pizza base, but less crispy and more doughy.
- 1kg unbleached strong bread flour
- 20g salt
- 200g lard, melted (if you can find it use cured lard)
- Hot water
Mound the flour on your work-surface. Make a deep well in the centre. Dribble the melted lard into the well and sprinkle with salt.
Mix well, bringing everything together until it starts to form a dough. It will be dry, so add enough hot water for the dough to hold together. Add it gradually, and don't add more than a cup - adding too much water means you'll have to add more flour, and this will make for tough piadina.
Knead the dough well for 5-8 minutes until smooth and elastic. Cover with a warm cloth and leave to sit for half an hour. Roll the dough into a long sausage using your hands, then divide the sausage into 10 small pieces. Flatten one of the pieces into a disc with your fingers, then roll out using a rolling pin in all directions until you have a circular piece of dough around 2-3mm thick.
Heat a heavy skillet over a medium heat. When hot, drop the piadina onto it. Cook for 2 minutes on either side until golden brown/black spots appear. Either serve straight from the skillet or put into the fridge until you're ready to use. Don't serve them cold - heat them through again in the oven or frying pan before use.