Classic Piadina Romagnola with Squacquerone & Rocket

⏱ 45 min · Serves 4

Romagna's beloved flatbread: soft, blistered and folded warm around creamy cheese, peppery rocket and a little prosciutto. It comes together in one bowl and cooks in a dry pan in minutes — no oven, no yeast fuss.

Per serving: 720 kcal · 26.0g protein · 76.0g carbs · 34.0g fat

Ingredients

• 400g plain flour (Italian 00 if you have it)
• 80g lard or 70ml extra virgin olive oil
• 1 tsp fine salt
• 1/2 tsp bicarbonate of soda
• 190-210ml lukewarm water or milk
• 250g squacquerone (or stracchino/soft cream cheese)
• 80g rocket, washed
• 8 slices prosciutto crudo (about 120g)
• Freshly ground black pepper
• Drizzle of good olive oil, to serve

Method

1. Tip the flour, salt and bicarbonate of soda into a large bowl and rub in the lard (or pour in the oil) with your fingertips until it looks like coarse crumbs.
2. Add the lukewarm water a little at a time, mixing until a firm but soft dough forms. Knead on the worktop for 5 minutes until smooth and elastic.
3. Divide into 4 balls, cover with a cloth and rest 20 minutes at room temperature — this makes rolling easy.
4. Roll each ball into a thin round about 24cm across and 2-3mm thick. Prick all over with a fork to stop big bubbles.
5. Heat a heavy dry frying pan or cast-iron griddle over medium-high heat. Cook a piadina for 1.5-2 minutes until pale golden blisters appear underneath, then flip and cook 1-2 minutes more, pressing gently with a spatula. Keep warm in a folded cloth while you cook the rest.
6. Spread each warm piadina with squacquerone, top with rocket and prosciutto, grind over black pepper and add a thread of olive oil.
7. Fold in half, cut across and eat straight away while the cheese is melting.