Piadina Romagnola authentic italian recipe and history about this typical italian flatbread Recipe by Ilaria's

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Ingredients

Ingredients for my favourite Piadina dough (a bit thick, soft, easy to fold without cracking with a great rich and buttery taste):
500 grams / 18 ounces / 4 cups all-purpose flour
75 grams / 2.70 ounces lard from rendered pork fat (called “strutto” in italian)
8 grams / 2 tsp baking powder
8 grams / 1 full tsp salt
150ml / 3/4 cup / 5.00 Us fluid ounces whole milk
≈ or a bit less than 100ml / 1/2 cup / 3.40 Us fluid ounces water
General ingredients to make every kind of Piadina dough:
500 grams / 18 ounces / 4 cups all-purpose flour
50 grams / 1.80 ounces / 4 tbsp extra virgin olive oil
OR
75 grams / 2.70 ounces lard from rendered pork fat (called “strutto” in italian)
OR
a mix between them
8 grams / 2 tsp baking powder
OR
1 tsp of baking soda
OR
no leavening agents
8 grams / 1 full tsp salt
250 ml / 1 1/4 cups / 8.5 Us fluid ounces of liquids (whole milk, water or both)