Piadina Romagnola

Method

1. In a large bowl, mix together the flour and a pinch of bicarbonate of soda (or half a teaspoon). Add the salt.
2. Add the milk and water to the dry ingredients and start mixing with dough hooks (or by hand) until the dough comes together.
3. Add the lard (slightly softened) and continue kneading until fully incorporated.
4. Transfer the dough to a lightly floured work surface and knead by hand for about 10 minutes until smooth and elastic.
5. Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes to 1 hour.
6. Divide the rested dough into pieces of about 110 g each.
7. Roll out each piece into a very thin circle (about 3 mm thick) using a rolling pin, dusting with a little flour as needed.
8. Heat a large frying pan or griddle over medium-high heat. Cook each piadina for about 1–2 minutes per side, until lightly golden and puffed. Do not overcook; it should remain soft and pliable.
9. Remove from the pan and fill immediately with your desired ingredients (e.g., speck, cheese, arugula). Serve warm.