500g flour, 50g lard (or 5 tablespoons of extra-virgin olive oil), salt, baking soda, warm water.
Pile the flour on to a clean surface and make a large well in the centre. Add the lard (or olive oil), salt and baking soda. Continue to bring the flour in to the centre until you get a porridgey consistency, then add the remaining water. Divide the dough into 8 pieces and roll into balls. Cover with cling film and allow it to prove for about half an hour.
Lightly oil a cast iron frying pan and place over medium-low heat. Roll and stretch each ball to about 3/4mm thick and 25cm in diameter. Cook the dough in the hot frying pan until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve. Serve piadina with cold cuts, such as ham, mortadella, salami and lard. Fill it with squacquerone cheese and rocket, radicchio and fresh onion, baked tomatoes and aubergines, Savoy cabbage in winter and herbs all year round.
Try piadina either stuffed or plain!