Piada or Piadina

Pour the flour into a bowl, add the lard, milk and salt, then knead until you get a mixture Elastic and soft. Knead the dough continuously until the consistency is smooth, with no dry patches or visible lumps.

Divide the dough into four portions and round them into regular loaves. Cover them with a clean kitchen towel and let them rest for about 30 minutes, so that the dough relaxes and can be rolled out more easily without shrinking.

Roll out each loaf with the rolling pin until you obtain a disk approximately 15 centimeters (5.91 in) in diameter and 3 millimeters thick. Check that the surface is even and that the edges are not much thicker than the center.

Heat one baking pan terracotta on the stovetop turned on before starting cooking. Wait until it is very hot, but without bringing it to a temperature that immediately burns the dough: the heat must allow the piadina to cook and brown gradually.

Place a disc on the baking pan Heat the pan and cook it until the surface begins to firm up and the first signs of browning appear. Turn it with a fork to distribute the heat and continue cooking until it becomes a piadina cooked evenly, without lingering bubbles.

Move the piadina from the baking pan as soon as it reaches a light golden color and a soft but firm consistency. Serve it hot, a traditional condition recommended for accompanying it with sautéed herbs, cured meats, lard, pancetta or cheeses.