Step-by-Step Instructions

Combine Ingredients: In a mixing bowl, combine the flour, salt, and baking powder. Gradually mix in the lard or olive oil until crumbly.

Add Liquid: Slowly add water (or milk) while mixing until a soft, pliable dough forms.

Knead the Dough: Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

Rest the Dough: Cover with a damp cloth or plastic wrap and let it rest for 30 minutes to relax the gluten.

Divide and Roll: Divide the dough into 6 equal portions. Roll each into a ball, then flatten into thin circles (~3 mm thick).

Cook the Piadina: Heat a nonstick skillet or griddle over medium-high heat. Cook each flatbread for 2–3 minutes on each side until golden brown spots appear.

Serve Immediately: Fill with your choice of ingredients while warm, fold, and enjoy!

Variations and Tips

Dietary Substitutions:

Use olive oil instead of lard for a vegetarian option.

Substitute gluten-free flour for those with gluten intolerance.

Filling Ideas:

Traditional: Prosciutto, Squacquerone cheese, and arugula.

Modern: Grilled vegetables with hummus, or smoked salmon with cream cheese.

Sweet: Nutella and sliced bananas.

Cooking Tips:

Ensure the skillet is preheated to achieve the signature golden spots.

Avoid overcooking to keep the piadina soft and pliable.