Piadina Romagnola (Italian Flatbread)

Piadina is the ultimate Italian street food from Emilia-Romagna - a thin, unleavened flatbread that puffs up beautifully in a hot oven and gets stuffed with whatever you fancy. Traditionally it's filled with Parma ham, rocket, and squacquerone cheese (a soft, tangy fresh cheese), but it works brilliantly with any cured meats, cheeses, or grilled vegetables. A pizza oven gives piadina something special: the intense floor heat creates those characteristic charred bubbles while the inside stays soft and pliable. Make a batch and let everyone fill their own - it's a brilliant sharing dish.

Ingredients (Makes 6-8 Piadine)

• 1kg plain flour (tipo 0 if available)
• 150g lard (or use olive oil for a lighter version)
• Warm water or milk as needed (milk makes a softer result)
• A generous pinch of fine salt
• 4g bicarbonate of soda (optional - gives a slight puff)

Method

1. Pile the flour on your work surface and make a well in the centre. Add the lard (or oil), salt, and bicarbonate of soda if using.
2. Gradually add warm water (or milk), working the flour in from the edges until you have a firm, smooth dough. It should be quite stiff - firmer than pizza dough. Knead for 5 minutes.
3. Cover and rest for 1 hour at room temperature.
4. Divide the dough into 6-8 equal pieces. Roll each one out to about 2-3mm thick - they should be quite thin.
5. Preheat your pizza oven to 220-240°C. You want a hot floor but not full pizza temperature.
6. Place a piadina directly on the oven floor (or on a preheated flat stone). Cook for 2-3 minutes until medium-sized bubbles form on the surface and the underside has charred spots.
7. Flip and cook the other side for another 2 minutes. Prick both sides with a fork during cooking to help the inside cook evenly.
8. Remove, fill immediately with your chosen fillings (Parma ham, rocket, and a soft cheese is the classic), fold in half, and eat straight away.