Makes: 8
Time: About 1½ hours, partially unattended
Like an Italian tortilla made with lard instead of oil or butter. Leaf lard (fat that comes from near the kidneys of the pig) is best because it has a subtle, not very porky flavor, but any type is fine. Just stay away from hyperprocessed vegetable shortening if you can help it. Piadine are used primarily as sandwich bread, folded around anything from ham and mozzarella (traditional) to peanut butter and jelly (not). For an even richer bread, replace half the water with whole milk or try the prosciutto variation.
1. In a bowl or food processor, mix together the flour, salt, and baking powder. If you’re mixing by hand, add the lard and break it up into the flour with your fingers; if you’re using a food processor, pulse it in. Add 1 cup warm water slowly—a few tablespoons at a time if you’re mixing by hand or in a thin stream with the food processor running—until the dough holds together in a ball. If the dough is very dry, add more water 1 tablespoon at a time to make a stiff, workable dough, being careful not to let it get too loose or wet.
2. Turn the dough out onto a lightly floured surface and knead until it becomes smooth and elastic, 6 to 8 minutes if you mixed the dough by hand, 2 or 3 minutes if you used a food processor. Wrap the dough in plastic and let it rest at room temperature for at least 30 minutes or up to a couple hours (or in the fridge for up to a few days; bring back to room temperature before using).
3. Divide the dough into 8 pieces. On a lightly floured surface, flatten each piece into a disk, then cover and let rest for a few minutes. Roll each disk into a circle 8 or 9 inches in diameter and about ⅛ inch thick, stacking them between sheets of plastic or wax paper as you work.
4. Put a large skillet or griddle (preferably cast iron) over medium-high heat for 4 to 5 minutes. Prick the piadine all over with a fork to prevent them from puffing up. Cook one at a time, turning once, until dark brown spots appear on both sides, about 2 minutes per side. Wrap the finished piadine in a towel to keep warm while you cook the rest. Serve immediately or let them cool, wrap tightly, and store in the fridge for a few days or the freezer for up to a few months.
PIADINE PEPE E PROSCIUTTO There’s already lard in there, so why not add some more pork? In Step 1, stir ½ cup thinly slivered prosciutto and 1 teaspoon black pepper into the dough along with the lard.