Piadine Romagnole – Romagnole flatbreads

Ingredients for 6 servings:

• 500 g flour
• 150 g lard
• ½ tsp salt
• e.g. milk or water
• ¼ tsp sugar
• n. E. Parmesan, sliced, salami, ham, bacon slices (raw or fried)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

can be filled with almost anything: salami, parmesan, bacon, ham, even Nutella or chocolate

Put the flour into a large bowl and make a well in the middle. Add the salt, sugar, and lard. Gradually add milk or water to form a smooth dough. Alternatively, you can use the dough cycle in a food processor; I use the mixer attachment on a bread maker. Knead thoroughly for about 10 minutes. If the dough is too sticky, add a little more flour. Then divide the dough into pieces, which should be the size of eggs or plums. Roll the pieces of dough into flatbreads with your hands, then lightly flour and stack them. Cover with a damp kitchen towel to prevent them from drying out. Heat an iron skillet as high as possible or heat a baking stone in the oven to the highest possible temperature (a kettle grill works really well). Place a flatbread on top and prick it several times with a fork to facilitate cooking. As soon as one side starts to develop brown spots, turn it over with a spatula and bake the other side. Cover with a cloth or place on a wire rack in a warm pan on the stovetop at low heat to keep warm until all the dough pieces are baked. Baking one flatbread takes about 5 minutes. Fill it as desired, e.g. with shaved Parmesan and ham, or pre-cooked bacon and processed cheese, or with slices of salami, Emmental cheese, or even chocolate. Cover one half and fold the other over it. If you like, briefly return it to the oven or even the toaster, but be careful that nothing spills out. Tastes sweet for breakfast and savory with various salads.