👨‍🍳 Instruktioner

1. 1

   In a large bowl, combine flour, salt, and baking soda. Add the melted lard (or olive oil) and mix until the mixture resembles coarse crumbs.

   💡 Proffstips: Ensure the lard is fully incorporated for a tender dough.
2. 2

   Gradually add warm water, mixing until a firm, elastic dough forms. Knead on a lightly floured surface for about 5-10 minutes until smooth.

   💡 Proffstips: The dough should be firm but not sticky. Add water sparingly.
3. 3

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

4. 4

   Divide the dough into 4 equal portions. Roll each portion into a thin circle, about 25 cm (10 inches) in diameter and 3 mm thick.

   💡 Proffstips: Use a rolling pin and work on a lightly floured surface. Aim for an even thickness.
5. 5

   Heat a dry, non-stick skillet or griddle over medium-high heat. Cook each piadina for 2-3 minutes per side, until lightly golden and puffed in spots.

   💡 Proffstips: The pan should be hot enough to cook the piadina quickly without burning.
6. 6

   Fill each cooked piadina with prosciutto, arugula, pecorino cheese, and a pinch of red chili flakes if desired. Fold or roll it up.