Piadina looks simple because it is simple, but thickness decides everything. Roll it too thin and it dries into a cracker. Leave it too thick and the center tastes floury before the surface browns.
This base recipe aims for the flexible middle style: sturdy enough to hold fillings, still soft enough to fold. Lard gives the traditional texture, and olive oil works when you want a lighter pantry version.
Set servings and units first. You can change them anytime.
Whisk the flour, salt, and baking powder in a bowl.
Rub in the lard or olive oil until the flour looks slightly sandy.
Add the warm water and mix until a dough forms. Knead 5 minutes, until smooth.
Cover and rest 30 minutes. Divide into 6 balls and rest 15 minutes more.
Roll each ball into a 9 1/2 in round, about 1/8 in thick.
Heat a dry cast-iron skillet or griddle over medium-high heat. Cook one piadina 90 seconds to 2 minutes per side, until spotted and cooked through.
Stack the cooked piadine under a towel so steam keeps them flexible. Fill and serve warm.
You made Piadina Romagnola. Time to eat.
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If the first piadina burns before the center cooks, lower the heat. If it stays pale and stiff, raise the heat and roll the next one slightly thinner.
Six Italian regions. Nothing reformulated. Imported direct.
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