- 1 kg of flour type “0″
- 150 grams of lard
- A pinch of salt
- Water or milk as needed (with the milk becomes softer)If desired, a sachet of yeast or 4 g of baking soda can be added
Gather the flour in the shape of a volcano and add the lard. Pour pre-heated water (as needed). Knead. Until the dough is hard enough (do not knead too much because bubbles could form during baking). Let it rest for about an hour. Roll it out. The thickness depends very much on preference and can range from two to five or six millimeters (it expands while cooking). Remember to frequently rub the rolling pin with flour to prevent the dough from sticking. The piadina must be cooked on high heat, the cooking floor must be 220°-240°C.
After 2-3 minutes of cooking, medium-small bubbles form on the most cooked parts of the surface, giving it the characteristic appearance. It is good to pierce both sides of the piadina with a fork to facilitate internal cooking. Once cooked, it is ready to be stuffed. The classic piadina is stuffed with raw ham, arugula and squacquerone cheese, but you can season it to your liking. Really good! Experience for yourself the recipe for piadina romagnola baked in a wood-fired oven … a whole different flavor!