baking · everyday
Piadina romagnola
Thin flatbread from Romagna made with lard, cooked on a griddle and folded around prosciutto, squacquerone and arugula.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Rub lard into flour, soda and salt; add water and knead smooth.
-
2
Rest 30 minutes and divide into 6.
-
3
Roll into thin 23 cm rounds.
-
4
Cook on a hot dry griddle, pricking bubbles, 2 minutes per side.
-
5
Fill and fold while warm. (Use water to keep dairy-free.)
