Homemade Piadina with Ciauscolo, Pecorino and Rocket

Method

1. In a large bowl, combine 50 ml of extra virgin olive oil and 200 ml of water.
2. Add 400 g of tipo 0 flour and 8 g of salt. Mix with a whisk until the dough comes together.
3. Transfer the dough to a lightly floured work surface and knead by hand for a few minutes until smooth and elastic.
4. Cover the dough with a bowl or plastic wrap and let it rest for a few minutes.
5. Meanwhile, prepare the filling: thinly slice the semi-aged pecorino, and slice the ciauscolo (removing the skin if preferred). Wash and dry the rocket.
6. Divide the dough into equal portions (or keep whole for one large piadina). On a floured surface, roll out each piece into a very thin round, about 25–30 cm in diameter.
7. Heat a non-stick pan with a drizzle of extra virgin olive oil over high heat.
8. Place the rolled dough in the hot pan. Cook for about 1–2 minutes until the bottom is golden and blistered, then flip.
9. On the cooked side, arrange slices of pecorino, then slices of ciauscolo, and finally a handful of rocket.
10. Fold the piadina in half to enclose the filling, pressing gently. Cook for another 1–2 minutes until the cheese melts and the bread is crispy.
11. Remove from the pan, cut into wedges if desired, and serve immediately.