Piadina

In a stand mixer, or by hand, I kneaded all the ingredients until smooth and elastic. I put the dough on the work surface, continued working it, then divided it.
I divide it into 8 balls of equal weight.
I covered them with a damp cloth, wrung out, and left them to rest for half an hour. I then began flattening them by hand, adding very little flour if they stuck.
Using a wooden rolling pin, I rolled them into thin rounds.
I heated an iron testo, the traditional pan for piadina. If you do not have one, use a shallow pan such as a crêpe pan.
I put the dough on the pan and pricked it with a fork. Watch it carefully, as it cooks quickly.
Then turn it over and cook on the other side.
Delicious for an aperitivo or snack. Fill them with:
Prosciutto crudo, rocket and Stracchino
Cooked ham and Fontina
Nutella, and so on
They keep for a few days in the fridge wrapped in cling film. Simply reheat in the pan when needed.
For piadina without lard, the method is the same.
PIADINA WITH EXTRA VIRGIN OLIVE OIL
500 g flour
200 g lukewarm milk or water
50 g extra virgin olive oil
10 g salt
1 teaspoon bicarbonate of soda
The weight of water is approximate: judge whether more or less is needed. The dough should be soft but not sticky, then rest under a damp cloth for half an hour.