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piadina romagnola

Course Snack
Cuisine Italian
Servings 4 medium piadine
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 7 oz 0 flour 200 gr
  • 1/2 teaspoon dried yeast 3 gr - 0.1 oz
  • 2 oz lard 55 gr
  • 3.4 oz cow milk 100 gr
  • 1/2 teaspoon salt

Instructions

  1. Sift the flour in the bowl of a food processor and add the yeast. Add salt and lard and amalgamate.
  2. Add milk, a tablespoon at the time, mixing until a firm dough comes together.
  3. Divide the dough in 4 and form balls with your hands.

  4. Roll out the dough balls with a floured rolling pin.

  5. Heat a skillet until very hot.

  6. Cook each piadina romagnola, less than a minute per side, until you get a spotted surface.

  7. If bubbles form, pinch them with a fork and press them down with a spatula.