- 500 g of Gran Mugnaio Piadina Flour
- 100g of lard
- 250 g water
- coarse salt
- a sachet of baking powder
Pour 500 g of Gran Mugnaio Piadina Flour onto the work surface, and form a crater in the centre where you will put the 100 g of lard (or 7 teaspoons of olive oil). Then sprinkle a tablespoon of ground coarse salt and a sachet of baking powder for pizza and quiches over the flour. Knead together, adding lukewarm water (around 250 ml) little by little. The dough must be reasonably solid; cover it with a cloth and leave it to rest for half an hour on the board. Divide the dough into 6/7 pieces and roll them out with a rolling pin, giving them a round shape and a thickness of 3 or 4 millimetres. Cook the piadina on a well-heated terracotta or iron griddle on the hotplate. Turn it over, cooking both sides for around 3 minutes, and pierce it in a few places with a fork. As soon as it is taken off the heat, fill it as desired, fold it in half, and eat while hot.