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4 1/2 cups (17 ounces) all purpose unbleached flour (organic stone ground preferred
1 1/2 teaspoons salt
1/2 teaspoons baking soda
6 tablespoons (3 ox) high quality lard, chilled
1 cup warm water
Additional lard or a little oil for the baking stone or pan
To make the dough by hand: Blend together all the dry ingredients in a large bowl. With your fingers, rub in the lard until the mixture resembles fine
meal. Sprinkle the water over the mixture. Still using your hands, blend and knead 3-5 minutes, or until the dough is smooth, semi-soft, elastic, and
not sticky. You can roll out the Piadina immediately, or cover the bowl with a towel and let the dough relax at room temperature about 30 minutes.
To make the dough in a food processor: Combine the dry ingredients in a processor fitted with the steel blade. Run the machine about 5 seconds to
thoroughly blend them. Add the lard, and process about 30 seconds to completely blend the lard with the flour. It should resemble fine meal.
Sprinkle the water over the dough. Use the on/off pulse to blend in the water until the dough looks like large crumbs or clumps. Do not blend until it
forms a ball. Turn the dough out on a work surface and knead three or four times to gather it into a ball. The dough will be smooth, elastic, semi-soft,
and not at all sticky. Roll out the Piadina immediately or wrap the dough in a kitchen towel and let it rest about 30 minutes at room temperature.
Shaping and baking: Heat the oven to 200 degrees. Divide the dough into twelve balls. Using a rolling pin to roll each one out into a 7 to 7 1/2 inch
round. Make sure they are no bigger. Cook in a heavy cast-iron skillet or griddle, or in a stainless steel lined skillet with good, even heat
1 1/2 teaspoons salt
1/2 teaspoons baking soda
6 tablespoons (3 ox) high quality lard, chilled
1 cup warm water
Additional lard or a little oil for the baking stone or pan
To make the dough by hand: Blend together all the dry ingredients in a large bowl. With your fingers, rub in the lard until the mixture resembles fine
meal. Sprinkle the water over the mixture. Still using your hands, blend and knead 3-5 minutes, or until the dough is smooth, semi-soft, elastic, and
not sticky. You can roll out the Piadina immediately, or cover the bowl with a towel and let the dough relax at room temperature about 30 minutes.
To make the dough in a food processor: Combine the dry ingredients in a processor fitted with the steel blade. Run the machine about 5 seconds to
thoroughly blend them. Add the lard, and process about 30 seconds to completely blend the lard with the flour. It should resemble fine meal.
Sprinkle the water over the dough. Use the on/off pulse to blend in the water until the dough looks like large crumbs or clumps. Do not blend until it
forms a ball. Turn the dough out on a work surface and knead three or four times to gather it into a ball. The dough will be smooth, elastic, semi-soft,
and not at all sticky. Roll out the Piadina immediately or wrap the dough in a kitchen towel and let it rest about 30 minutes at room temperature.
Shaping and baking: Heat the oven to 200 degrees. Divide the dough into twelve balls. Using a rolling pin to roll each one out into a 7 to 7 1/2 inch
round. Make sure they are no bigger. Cook in a heavy cast-iron skillet or griddle, or in a stainless steel lined skillet with good, even heat