Piadina Romagnola

In a large bowl, combine the flour, malt, salt, and baking soda.

Mix thoroughly, then add all the water at once. Knead until the water has been completely absorbed.

Add the lard and continue kneading until the dough is smooth and uniform. Move it onto the work surface once it begins to come together.

If the dough seems too dry, add a small amount of water at a time.

Once you have a smooth, even ball of dough, cover it and let it rest.

Divide the dough into portions of approximately 130 g each.

Gently shape each portion into a smooth, tight ball.

Let the shaped balls rest for another 30 minutes.

Using a small amount of flour and a rolling pin, roll out the piadine to your preferred thickness.

Thoroughly heat an iron or cast-iron pan, or a traditional Romagna testo griddle.

Cook each piadina on the hot surface, rotating it frequently to create evenly distributed browned spots. Once the first side is nicely golden, flip it over and finish cooking.

When ready, keep the cooked piadine covered under a clean kitchen towel so they stay soft.