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Pile the flour on a workspace, carve out a small well in the center, and place the lard inside.
Begin drawing the flour into the lard.
Add the other ingredients and some water to form a uniform dough, then begin kneading with your hands.
Work the dough for around ten minutes and divide it into the number of piadinas you want to make.
Each one is rolled out with a rolling pin until you have a diameter between 6" and 12" inches.
Place on a non-stick or cast-iron skillet over medium heat and pierce the dough with a fork.
Turn it over and pierce it again.
Cook for 5 minutes in total, repealing the flipping and piercing process three times.