Place the flour in a bowl with the baking soda and salt. Mix well. Then add the oil or, if you prefer, the softened lard. We used extra virgin olive oil.

Add the water at room temperature. Mix everything for a few minutes until you get a soft but compact dough. If the dough sticks to your fingers, add a sprinkling of flour again. Piadina dough must be soft but not sticky.

Cover the dough with cling film and let it rest at room temperature for about 30 minutes. Then divide the dough into 6 portions of about 100-110 g each (3.5-3.8 oz).

Work them a little with your hand on the work surface in order to have balls with a smooth surface and let them rest for another 10 minutes covered with a kitchen towel.

Roll out each ball with the help of a rolling pin, forming a disc with a thickness of ⅘ mm (about 0.20 inch) and a diameter of about 20-25 cm (8-10 inch).

Cook the Piadina one at a time in a preheated non-stick pan. Turn the Piadina after a minute or when bubbles form. Repeat it twice, pricking it here and there with a fork. The piadina must cook about 2 minutes per side (4 minutes in total). Piadina is ready when it has taken on a slightly golden color and the characteristic small dark spots have appeared on the surface.

Your homemade Piadina is ready to be stuffed. Arrange them one on top of the other covered with a cloth that will help keep them warm. Bring them to the table stuffed as you like with what you prefer! Piadina is fantastic with everything, even on its own!