Piadina romagnola

The piadina romagnola version is a focaccia or ancient cracker.

In Italy the corresponding preparations are called ' testaroli in lunigiana, farinata or panissa crostoli in Liguria Marche, Umbria text pizza, cecina or nadeer in Tuscany, pizza in Naples, puddica, gustedde or fried in Sicily, Esplanade, carasau bread or carta da musica in Sardinia, pitta in almost all of South Italy.

In Mexico we have tortillas.

Dissolve yeast in warm milk with sugar.

Formed on board a fountain with flour and knead it with all the ingredients with salt for last.

Work carefully until dough is smooth.

Let it stand for at least 1 hour.

With a rolling pin made of circles with a diameter between 15 and 30 cm.

Special cooking takes place on the texts (Special discs) of refractory, terra cotta to the Smith heats possibly over wood or charcoal or gas fire.

In the absence of text you can use the cast iron pan.

To cook the piadinas, heated texts and cook first one side and then the other, bucherellandole with a fork, at points where bubbles were forming.

Placed in baskets or dishes, covering them with a towel, or a towel and serve hot.