Piadina Romagnola is a thin Italian flatbread, typically prepared in the Romagna region. It is usually made with white flour, lard or olive oil, salt, and water. The dough was traditionally cooked in a terracotta dish, although nowadays flat pans or electric griddles are commonly used. Once cooked, the Piadina Romagnola is usually stuffed with either sweet or salted and savoury ingredients such as cured meats (salumi), cheeses, greens, or Nutella cream, but one of the most popular and best-selling combination is Parma ham and Squacquerone (a fresh and soft spreadable cow’s milk cheese with a typical tart flavour) with arugula!
- 500 g (3⅓ cups) plain flour, plus extra, to dust
- 250 ml (1 cup) milk
- 100 g lard (see Note) or duck fat (see Note), melted
- 3 tsp baking powder
- thinly sliced prosciutto and extra virgin olive oil, to serve
- Cheese of your preference
Combine flour, milk, lard, baking powder and 2 tsp salt in a large bowl. Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Wrap in plastic wrap and refrigerate for 1 hour.Divide mixture into 6 balls and, using a lightly floured rolling pin, roll out each ball on a lightly floured work surface until 2 mm thick.
Heat a large frying pan or chargrill pan over medium heat and cook each flatbread for 2 minutes each side or until golden.
Place a pile of prosciutto, arugula, which ever cheese you choose, onto one-half of each flatbread, drizzle with olive oil and fold over to serve.