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recipe with pictures: how to make piadina 


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Preparation step-by-step photographed recipe

preparationin a blow sieve the flour to check that it is free from bugs and make it soft.
preparationAdd sugar and salt and mix well. If you wish add aroma as wanted. Add salt and sugar and mix.
doughLittle by little add the lard and mix well
preparationAdd salt and sugar and melt in the milk the cube of yeast

add the milk with yeast slowly


Stop as soon as you get a smooth ball  not sticking neither to your hands nor to the counter, but remaining elastic.


Place it into a clean bowl, cover with a film so that it is fully sealed and put it  in a warm place  (near a radiator is enough)dough
doughAfter some hours the volume will increase from 30 to 50 percent. It is ready to be rolled. You can also store in refrigerator for a few days (better raw than cooked)
doughcut it to small balls (the measure of a tennis ball.)
doughWith the rolling pin roll it to a disk ,thick approximately 0,079 inches (2 millimeters)




If the form is not well regular, cut to circles, helping you with a dish.
piadinaif you put the circles on a dish divide them with some paper, or they will become stuck
Heat the "testo" i.e. the earthenware slab, or a simple pan of iron, and place the disc of dough. Pierce it with a fork at intervals of around 1 in  (3 cm)


As soon as  bubbles are forming on the surface turn it. It takes 2 or 3 minutes for piadina


if you do not serve immediately cover the piadine with a cloth, to keep humidity and heat. For taste it at its best serve hot




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