These are the Italian equivalent of Mexican tortillas. They are supposed to be topped with prosciutto, ricotta cheese, and herbs sautéed in olive oil and garlic, but I really enjoyed snacking on them plain when they were hot off the grill. I also think they make the perfect wraps for spinach and croutons, or for pulled pork, or for chicken fajita. Very versatile!
Unleavened Bread Rounds
Adapted from The Village Baker
1 tsp lard
1 tsp olive oil
½ tsp salt
¼ cup warm water
1 cup all-purpose flour
Put the lard, oil, and salt into a ¼ cup measure and fill the measuring cup with warm water to allow the lard to melt. Measure out the flour onto a worktable, form a fountain, and pour the liquid into the center of the flour. Slowly add the flour into the mixture. Knead 4 or 5 minutes until smooth. Allow dough to rest for 30 minutes under a damp towel.
Heat a cast-iron skillet over high heat, rub the skillet with a paper towel daubed in lard. Cook each piadina in the skillet for 5 minutes a side, until brown.
Yum, homemade tortillas, ahem, piadine, are the best.