Piadina Romagnola

Ingredients

• 500g plain or tipo 0 soft wheat flour
• 100g lard, at room temperature
• 10g fine salt
• 5g bicarbonate of soda
• 220ml lukewarm water
• 250g squacquerone or another young soft cheese
• 120g prosciutto crudo
• 80g rocket

Before you cook

• Sift the flour and bicarbonate of soda into a wide bowl.
• Dissolve the salt in the lukewarm water.
• Wash the rocket and dry it thoroughly.

Steps

1. Rub the lard into the flour with your fingertips until the mixture is evenly crumbly and looks slightly damp.
2. Pour in most of the salted water and bring the dough together with your hands, adding the rest only if dry patches remain.
3. Knead firmly on the worktop for eight to ten minutes, until the dough is smooth, tight and no longer sticky.
4. Divide the dough into six pieces of about 140g and roll each one into a ball.
5. Cover the balls with a cloth and rest them at room temperature for 30 minutes.
6. Roll one ball out on a lightly floured surface into a disc about 22cm across and 3mm thick.
7. Set a cast-iron pan or flat griddle over medium-high heat until a drop of water skitters across it.
8. Lay the disc onto the dry hot pan and cook it for about 90 seconds, pricking any large bubbles with a fork.
9. Flip the piadina and cook the second side for another 90 seconds, until both faces are freckled with brown blisters.
10. Stack the cooked piadina under a clean cloth to keep it soft.
11. Roll and cook the remaining balls one at a time in the same way.
12. Spread each warm piadina with squacquerone, lay over the prosciutto and rocket, fold it in half and serve immediately.