Piadina Bread
Instructions
Pour the flour and the baking soda into a bowl, add the lard (1-2) and the lukewarm water (or the milk, if you want a softer piadina bread), where you've already melted the salt (3). The quantity of water (or milk) should be enough to obtain a firm and stiff but workable dough.
Knead the mixture for about 10 minutes so that all the ingredients blend well (4-5), flour the bowl, cover with a wet cloth and let the dough rest for half an hour (6).
Then divide the dough into 4 balls of about 6-6,5 oz (180 g) each; this size is enough to obtain 4 piadina breads with about a 10-inch diameter (25 cm). With a floured rolling pin, roll them out into thin discs (7) less than inch thick (4-5 mm). In order to have a smooth border, you can cut the dough with a round-shaped mould (8) or use a pasta cutter with a smooth blade and cut along the perimeter of a round-shaped dish (9).
Heat a non-stick pan (the best ones are made of cast-iron or pottery) and cook your piadina breads on both sides (10-11) quite quickly and on a high flame. While they're cooking (1-2 minutes for each side), prick the piadina bread using a fork and press any bubbles down with the prongs. Once cooked on both sides (12), you can stuff them with all your favourite ingredients, according to your taste.
