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Whisk together the water and the yoghurt.

Combine the flour, salt, and baking powder in a food processor and whirl for 5 seconds.

Add the lard and give it 10 seconds.

With the machine still going, slowly add the yoghurt/water mix, until the dough forms a ball after about 1 minute.

Divide the dough into 4, cover it with wax paper, and let it rest for 15 minutes.

On a floured board, roll the doughballs out into thin rounds and prick them all over with a fork

Heat a cast iron skillet over a medium flame and cook each piadina until bubbles form and there are charred spots on the bottom, about 1–2 minutes. Flip them and cook them for another 30 seconds or so.

Transfer them to a warm plate and cover them with foil until you're ready to use them.