EFK Piadina Romagnola
Ingredients
<p>3 1/3 cups Italian 00 flour or all-purpose flour</p>
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<p>1/3 cup lard</p>
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<p>1 teaspoon fine sea salt</p>
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<p>About 1 cup water, divided, as needed for a smooth dough</p>
Directions
<p>Warm the lard with 1/3 cup of the water over low heat just until the lard melts. Stir in the salt, remove from the heat, then add enough of the remaining water to make the liquid lukewarm.</p>
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<p>Place the flour in a large bowl or on a clean work surface. Gradually work in the lard mixture until a smooth, compact dough forms. Knead for several minutes.</p>
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<p>Cover and rest the dough for 30 minutes. Divide into 6 equal balls and roll each into an 8- to 9-inch round.</p>
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<p>Heat a dry carbon-steel skillet or griddle over medium heat. Cook each flatbread about 2 to 3 minutes per side, rotating as needed, until lightly blistered and cooked through.</p>
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<p>Serve warm, folded around prosciutto and soft cheese, grilled vegetables or another filling of choice.</p>
Warm the lard with 1/3 cup of the water over low heat just until the lard melts. Stir in the salt, remove from the heat, then add enough of the remaining water to make the liquid lukewarm.
Place the flour in a large bowl or on a clean work surface. Gradually work in the lard mixture until a smooth, compact dough forms. Knead for several minutes.
Cover and rest the dough for 30 minutes. Divide into 6 equal balls and roll each into an 8- to 9-inch round.
Heat a dry carbon-steel skillet or griddle over medium heat. Cook each flatbread about 2 to 3 minutes per side, rotating as needed, until lightly blistered and cooked through.
Serve warm, folded around prosciutto and soft cheese, grilled vegetables or another filling of choice.