Piadina Romagnola (Romagna-style flat bread)

To make piadina romagnola, prepare the dough by mixing flour, salt 1, lard 2 and baking soda 3 in a bowl.

Start kneading and add the water in 3 parts 4, then transfer the mixture to the work surface 5 and continue to work until a uniform mixture is obtained. Form a ball, wrap it in a food bag and let it rest for 30 minutes 6.

After the resting time, remove the dough from the bag and shape it into a sausage 7, then divide it into 6 equal parts 8. Shape each part of the dough into a ball by kneading it for about 30 seconds so that it becomes smooth and even, then wrap them with a food bag again and let them rest for another 30 minutes 9.

After the rest time has elapsed, lightly flour the worktop 10 and roll out the balls with a rolling pin to a thickness of about 1/10" (2-3 mm) 11. Heat a plate very hot and in the meantime roll the flatbreads out further, then cup them with a 8 1/2" (22 cm) 12 diameter pasta cutter.

Now cook the flatbreads on one side for 2 minutes, turning them continuously with one hand to ensure even cooking 13, then flip them and cook them for 2 minutes on the other side 14, until they are slightly golden. Once cooked, stack your flatbreads on top of each other and stuff them while still warm 15!