Piadina
Instructions
Knead 500 g.
of flour with 200 g of lard, salt to taste, a pinch of baking soda and water needed to get a solid dough.
Divide the dough into pieces as big as a fist.
With the rolling pin to 15 cm circles.
in diameter and 1/2 cm.
thick.
The flat bread is cooked on the "text" (iron griddle Pan).
You have to turn it and poke the surface with the tips of a fork, to prevent air bubbles from forming.
You eat well hot, filled with ham, cheese, cooked herbs, salad, etc.
