Method

1. Combine the flour, salt and melted lard (or oil) in a mixing bowl.

2. Gradually add the water in three stages, kneading as you go until a smooth, firm dough forms.

3. Shape the dough into a ball, wrap in cling film and leave to rest for 30 minutes.

4. Preheat the oven with the baking stone inside.

5. Once rested, divide the dough into four equal portions. Using a rolling pin, roll each portion into a thin, round flatbread approximately 3–4 mm thick.

6. Carefully place the piadina onto the preheated baking stone and bake, turning halfway through cooking to ensure both sides are evenly cooked.

7. Serve warm with your favourite fillings.

Cooking Settings

Temperature: 160°C
Cooking time: 6 minutes (turn after 3 minutes)
Cooking surface: Baking stone