Piadina romagnola

Method

1. 1 Mix the flour with baking powder and salt, then rub lard into the flour until it becomes loose like sand.
2. 2 Add fresh milk and a little water, knead for 5 minutes until smooth and pliable, then wrap tightly and let it rest for 30 minutes.
3. 3 Divide the dough into portions, then roll each portion into a thin circle about 3 mm thick.
4. 4 Bake on a hot, dry cast iron skillet for 2 minutes on each side, or until browned. Lightly prick the surface of the pastry to prevent it from puffing up.
5. 5 Spread ricotta cheese on a warm pastry, layer with raw ham and rocket leaves, then fold in half and eat immediately.

With an appliance

• Oven 18 min

  Replace step 4: place piadina on the racks of a 250-degree oven for 4 minutes, flip and rotate the tray after 2 minutes; this bakes more pizzas at once but results in fewer brown spots and less dryness compared to a cast iron pan.