Piadina Romagnola

Directions

1. Directions 
2. In a bowl combine the flour, salt and baking powder. Add the lard or olive oil and begin adding enough of the water or milk to make a soft dough.
3. Turn dough out on floured work surface and knead it until smooth. Let rest covered for 30 minutes.
4. Heat a tiella or piastra or dry non-stick skillet over medium heat for about 5 minutes.
5. Roll the dough out into an 18 inch long rope and cut 9 two inch pieces and roll each one into a 9 inch diameter.  Poke the rounds with a fork all over the surface then place on the tiella and cook until they begin to get little brown spots on the underside; turn over and bake the other side until same marks appear.
6. As they cook, transfer them to a cooling rack. They should be thin and pliable. When cool, they can be served with a variety of cured meats like Prosciutto di Parma, culatello and other salumi . They are also good with squacerone cheese.