👨‍🍳 Instruktioner

1. 1

   In a large bowl, combine the flour and salt. Add the softened lard and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

   💡 Proffstips: Ensure the lard is at room temperature for easier incorporation.
2. 2

   Gradually add the lukewarm water, mixing until a cohesive dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

   💡 Proffstips: Avoid over-kneading, which can make the piada tough.
3. 3

   Divide the dough into 6 equal portions. Roll each portion into a ball, cover with a damp cloth, and let rest for 15 minutes.

4. 4

   On a lightly floured surface, roll out each dough ball thinly into a round shape, about 20-25 cm in diameter.

   💡 Proffstips: Aim for a thickness of about 2-3 mm.
5. 5

   Heat a dry, non-stick skillet or a cast-iron pan over medium-high heat. Cook each piada for 2-3 minutes per side, or until golden brown spots appear and the piada puffs up slightly.

   💡 Proffstips: Do not overcrowd the pan. Cook in batches if necessary.
6. 6

   Serve warm, either plain, with a drizzle of olive oil, or as a vessel for your favorite fillings.