[header] How to make piadina [title] Combine flour, fat and salt with water (or milk) to make the dough. [step] Knead for 5-10 minutes until smooth in a mixer or by hand. Leave in a cool place (such as the refrigerator) to rest for 2-3 hours, preferably overnight. <sep> (A) [title] Ensure that the dough is thoroughly mashed, no lumps or clumps, without flour. [step] Keep kneading, and once well, stop. (B) [title] Knead dough into a ball and use clean hands or a rolling pin to shape it into a ball using the palms of your hands, making sure to knead the dough into a ball, but not popping it out. [step] Cut dough into squares and roll them out. (C) The dough will be crystallized into the consistency of soft porridge when finished. [title] Scoop out whole piadina and add it to a mixing bowl. (D) [substeps] This dough will make thin piadina, to make thicker piadina you may add 1 tsp of baking powder to the dough. Rest the dough for only half an hour.
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