Piadine with extra virgin olive oil

I put the flour in the mixer bowl or an ordinary bowl, gradually add the water and mix. I used the dough hook.

I add the oil in a thin stream.

Finally I add the salt and knead until the dough pulls away from the sides and becomes smooth.

I remove it from the mixer and transfer it to a lightly floured work surface.

I knead by hand until even, soft but not sticky. If it is sticky, add a little flour.

I divide it into 4 pieces, weighing them, and shape 4 balls, rounding them neatly on the work surface.

I cover them with a bowl and leave to rest for 30 minutes.

After resting, I take a ball and first flatten it with my hands.

Then I use a rolling pin to make a thin, even circle.

I heat a piadina griddle or non-stick frying pan and put the piadina on it. If bubbles form, I prick them with a fork.

I cook it for a few minutes, checking underneath, and turn it with a spatula when it starts to brown.

Once cooked, I transfer it to a plate that can be covered with a dome. I used a covered cake stand. This keeps in moisture so they do not dry out; I stack them.

I filled them with olive pâté, prosciutto crudo, soft caciotta and tomatoes, folded each in half and warmed on the griddle for a few minutes.

Now try them and fill them with whatever you like 👍😃