How to prepare the piadina romagnola with flour, lard or extra virgin olive oil, yeast and salt, detailed description of the preparation and cooking process.
Ingredients for 4 people
- 350 g of white flour
- 15 g of lard or 2/3 tablespoons of extra virgin olive oil
- 10 g of yeast
- a little flour for the pastry board
- salt
Preparation of Romagna piadina
Sift the flour with the baking powder and a pinch of salt and place it in a fountain on a pastry board.
Put the lard or extra virgin olive oil in the center and start kneading by gradually adding lukewarm water until you get the right consistency.
Work it well, give it the shape of a ball and put it in a container covered with a napkin.
Leave it to rest in a warm place for about half an hour.
After this time, turn the dough onto the lightly floured pastry board and knead again for 5 minutes.
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Roll out the dough with a rolling pin in order to obtain a sheet of about two millimeters in height from which to obtain discs of about 15-20 cm in diameter.
Place one disc at a time in the appropriate pan on the grill of a wood fire or in an iron pan on the gas, and cook on each side for five minutes.
