Ingredients for 6/7 piadinas:
- 400 gr. Ruggeri Spelt Flour
- 20 gr. Dried Sourdough with Ruggeri Yeast
- 40 gr. lard
- 1 level tablespoon of salt
- 1 teaspoon baking soda
- warm water to taste
Before working the dough, dissolve the yeast in a bowl with warm water and wait about 10 minutes (the mixture will double in volume).
On a pastry board, arrange the flour in a fountain shape and pour the lard, salt, teaspoon of bicarbonate of soda, a little warm water and, little by little, the dissolved yeast into the center.
Knead with your hands and work the mixture vigorously until you obtain a firm, smooth dough, free of lumps.
Cover it with a clean cloth and let it rest for about 1 hour.
Once the time has passed, divide the dough into 6 or 7 pieces, knead them one by one and roll them out with a rolling pin, until you create piadinas, the size suitable for the pan (better if it is the testo romagnolo).
Sometimes I make them small (I call them mini-piadinas) so I can enjoy them with more toppings or for a savoury buffet!
Heat the pan and cook each piadina on one side for about 3 minutes, poking the surface to prevent small bubbles from forming; turn it over and cook for another 3 minutes.
Arrange the cooked piadinas on a piadina holder and, when they are lukewarm or cold, season them as desired with cured meats, cheeses and vegetables, cooked or raw.
Happy preparation!
