Piadina with Lard
Yield 6 piadine · Difficulty Easy
Method
Mix the flour and salt on a work surface, then open a well in the center.
Put the lard in the well. Work in a little water with a fork, then gradually add the remaining water and draw in the flour. Knead firmly for about 10 minutes.
10 min
Divide the dough into 6 pieces of equal size and shape them into balls. Cover with food wrap and refrigerate for at least 30 minutes.
30 min
Lightly flour the work surface. Roll each ball into a thin round, using a little extra flour to keep the dough from sticking.
Heat a nonstick pan or flat griddle. Cook each piadina for a few minutes on each side, turning it so both sides puff and develop golden spots.
