Piadina

Method

Combine flour, salt and bicarbonate of soda in a large bowl, then work in the lard with your fingertips until the mixture resembles breadcrumbs. Gradually add warm water, mixing until a soft dough forms, then knead for 5 minutes until smooth and elastic. Divide into 4 equal pieces and roll each into a ball, then let rest for 15 minutes covered with a damp cloth. On a lightly floured surface, roll each ball into a thin oval about 5mm thick, roughly 20cm by 10cm. Heat a traditional piadina pan, cast-iron skillet or heavy frying pan over medium-high heat until very hot, then cook each piadina for 2-3 minutes per side until golden and blistered, pressing gently with a cloth to ensure even cooking. Serve warm, traditionally filled with soft cheese and tomato, prosciutto, or rocket and parmesan.