Italian flatbread with prosciutto
Makes 5 piadina
WHAT YOU NEED:
- About 1 pound (500 g) all-purpose flour
- 4 tablespoons (60 g) lard of Mora di Romagna or olive oil
- 1 teaspoon (10 g) baking powder
- Scant teaspoon (8 g) medium-grain Sale Dolce di Cervia “Sweet Salt of Cervia” or coarse salt
- Prosciutto di Parma, for serving
- Parmigiano Reggiano, for serving
- Arugula, optional
- Put the flour onto a work surface and create a “well’ in the center of the flour. Add the lard or olive oil then mix the flour into the center, gradually, a little at a time, adding a bit of warm water until dough is formed.
- Knead the dough until silky, about 10 minutes. Divide the dough into five balls. Roll out the ball about 1/2 inch (15 mm) thick. Heat a non-stick skillet until hot, then cook the piadina on one side for about a minute, piercing it with a fork tip several times. Turn and cook on the other side, again piercing it with a fork. Repeat two more times, until done, about 5 minutes. Repeat with the other sections. Best served hot off the skillet!
- To serve: Cut the piadiana in half, top with a several slices of Prosciutto di Parma and lots of thinly shaved Parmigiano Reggiano. If you like, add a bit of arugula. Top with the other half of the piadina, cut in half again and serve.