Preparation

To make piadina romagnola, prepare the dough by mixing flour, salt, lard and baking soda in a bowl.

Start kneading and add the water in 3 parts, then transfer the mixture to the work surface and continue to work until a uniform mixture is obtained.

Form a ball, wrap it in a food bag and let it rest for 30 minutes.

After the resting time, remove the dough from the bag and shape it into a sausage, then divide it into equal parts.

Shape each part of the dough into a ball by kneading it for about 30 seconds so that it becomes smooth and even, then wrap them with a food bag again and let them rest for another 30 minutes.

After the rest time has elapsed, lightly flour the worktop and roll out the balls with a rolling pin to a thickness of about 1/10" (2-3 mm).

Heat a plate very hot and in the meantime roll the flatbreads out further, then cup them with a 8 1/2" (22 cm) diameter pasta cutter.

Now cook the flatbreads on one side for 2 minutes, turning them continuously with one hand to ensure even cooking, then flip them and cook them for 2 minutes on the other side , until they are slightly golden.

Once cooked, stack your flatbreads on top of each other and stuff them while still warm!.

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