Piadina

Method

Mix the flour with salt, baking soda, and cream of tartar.

Add the lard in small pieces and rub it into the flour until sandy in texture.

Gradually pour in the water and knead until smooth and soft (not sticky).

Cover the dough with plastic wrap or a cloth.

Let rest at room temperature for 30–60 minutes.

Divide the dough into 6 equal balls.

Roll out with a rolling pin or tortilla press into discs about 22 cm in diameter and 3 mm thick.

Heat well a cast-iron pan, griddle, or thick non-stick pan.

Cook each flatbread 1–2 minutes per side, until dark spots appear (prick large bubbles with a fork).