Flatbread

Piadina Romagnola

A thin lard-enriched flatbread cooked quickly on a dry heavy surface until spotted outside and pliable within.

What you’ll need

• flour: 500 g
• water: 220 ml
• lard: 80 g
• salt: 10 g
• baking powder: 5 g

How to make it

1. Combine the flour, salt, and baking powder. Rub the softened lard into the flour to make even, fine crumbs.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.