Piadina Romagnola Made with Lard

What you need

• 500 g (4 cups) plain flour, plus extra for dusting
• 2 tsp baking powder
• 1 tsp salt
• 75 g (1/3 cup) lard, soft
• 150 ml (2/3 cup) milk, lukewarm
• 100 ml (scant 1/2 cup) water, lukewarm

Method

Restated from the original video

1. 1

   Stir the flour, baking powder and salt together in a large bowl.

2. 2

   Add the lard and rub it into the flour with your fingertips until no lumps of fat remain.

3. 3

   Pour in the milk and water and mix, then gather it by hand into a firm dough.

4. 4

   Knead on a lightly floured surface until smooth and supple, about 5 min.

5. 5

   Wrap the dough and let it rest at room temperature for 30 min.

6. 6

   Divide into 6 equal pieces and shape each into a ball.

7. 7

   Roll each ball into a round about 22 cm (9 in) across and 2-3 mm thick, dusting with flour so it does not stick.

8. 8

   Heat a heavy frying pan or flat griddle over high heat, with no fat, until very hot, 3-4 min.

9. 9

   Lay in one round and dot the surface with a fork in several places.

10. 10

    Cook until brown freckles appear on the underside, 1-2 min, then turn and cook the second side the same way.

11. 11

    Stack the cooked piadine in a clean towel to keep them soft while the rest cook.

12. 12

    Serve warm, folded in half around a filling of choice.

Imported from noseychef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.