4 1/2 cups flour
1/2 tablespoon baking powder
1 teaspoons salt
1/3 cup pork lard
1 1/2 cups warm water
In a large bowl, mix together the flour, baking powder, and salt. Add the lard into the flour and use your fingertips to cut the lard into the flour to create a crumbly texture. Make a well in the center of the mixture and pour in the water. Stir until a dough ball is formed.
Onto a large board turn out dough. knead the dough for 10 minutes, until it is soft and smooth. Or you can knead the dough in an electric mixer with a dough hook on low speed for 5-8 minutes.
Transfer the dough to an oiled bowl, cover, and let it rest for at least 30 minutes.
When ready to cook, divide dough it into 6-8 pieces (6 pieces for large piadine, 8 for small ones). Shape each piece of dough into a ball and place on a baking sheet. Cover with plastic wrap and let rest another 15 minutes.
Set a cast iron skillet or griddle over medium-high heat. When the pan is very hot begin cooking the piadinas. Use a rolling pin to roll the first piada out as thin as possible, about 1/8 inch thick. Pick up the dough circle and quickly settle it in your pan. Prick the piadina all over with a fork to prevent it from puffing up.
Cook for one minute on each side, or until you start seeing toasted brown spots all over the piadina. Transfer the cooked piadina to a clean dishtowel and cover with another dish towel to keep it warm. Continue preparing the rest of the piadine.
Cooked piadine are best when eaten right away… so Enjoy!