Piadina, Romagna’s Classic Flatbread

Makes 9

Piadina is the classic flatbread of Romagna—it’s made without yeast and traditionally baked on a teglia, or flat clay pan, but a non-stick frying pan or electric skillet works well, too.

Ingredients:

3 cups unbleached, all-purpose flour

¼ teaspoon salt

3 tablespoons lard or extra-virgin olive oil

1 cup water or milk 

Directions:

1. In a bowl, combine the flour and salt. Add the lard or olive oil, plus enough of the water or milk to make a soft dough. Turn the dough out onto a floured work surface and knead until smooth. Let the dough rest covered for 30 minutes.

2. Heat a dry non-stick 12-inch skillet over medium heat for about 5 minutes.

3. Roll the dough on a lightly floured surface into an 18-inch-long rope and cut nine 2-inch pieces. Roll each piece into a 9-inch diameter and poke holes on the surface with the tines of a fork. Place the circles in the skillet one at a time, and cook until they begin to puff just a bit. Flip them over and cook the other side. Little brown spots will appear on them; this is part of the look.

4. Transfer the flatbreads to a cooling rack. They should be thin and soft. When cool, they can be served with a variety of cured meats, such as prosciutto di Parma, culatello and other salumi. The flatbreads are also good with squacquarone cheese, a soft cow’s milk cheese from the region.