👨‍🍳 Instruktioner

1. 1

   In a large bowl, combine the flour, salt, and baking powder (if using).

   💡 Proffstips: Using baking powder makes the piadina slightly softer and easier to fold.
2. 2

   Add the lard or olive oil to the flour mixture and rub it in with your fingertips until it resembles coarse breadcrumbs.

   💡 Proffstips: Ensure the fat is evenly distributed for a consistent texture.
3. 3

   Gradually add the lukewarm water, mixing until a soft, pliable dough forms. It should not be sticky.

4. 4

   Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

   💡 Proffstips: Kneading develops the gluten, which is important for the texture.
5. 5

   Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes.

   💡 Proffstips: Resting allows the gluten to relax, making the dough easier to roll out.
6. 6

   Divide the dough into 6 equal portions and roll each into a ball.

7. 7

   On a lightly floured surface, roll out each ball into a thin circle, about 1/4 inch thick and 8-10 inches in diameter.

   💡 Proffstips: Roll evenly to ensure consistent cooking.
8. 8

   Heat a lightly greased non-stick skillet or griddle over medium-high heat.

9. 9

   Place a rolled-out piadina onto the hot skillet. Prick it all over with a fork to prevent bubbles from forming.

   💡 Proffstips: Pricking helps the piadina cook evenly.
10. 10

    Cook for about 1-2 minutes per side, until lightly golden brown spots appear.

11. 11

    Remove from skillet and fill immediately with your desired fillings, then fold in half or quarter.

    💡 Proffstips: Serve piadine hot for the best texture and flavor.