ROMAGNOLA PIADINA homemade, classic or flaky? The choice is yours

Piadina romagnola, a great classic of Italian cuisine, here is the original recipe for piadina to make both the classic and the puff pastry versions.
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🍳 INGREDIENTS 🍳
flour 00 500 g
milk or water 250 g
bicarbonate 5 g
lard 100 g
salt 12 g
For the flaky version, add 60 g of lard
🍳 PREPARATION 🍳
00:00 - To prepare your Romagna piadina, pour the flour into a bowl. Dissolve the salt in milk or water. Add the baking soda and lard to the flour and then pour in the milk. Start kneading until you get everything into a ball.
01:10 - Turn the dough out onto the counter and knead it for at least 10-15 minutes until the dough becomes smooth.
01:29 - Now divide the dough into 6 balls weighing around 145 g each, cover them with plastic wrap and let them rest for at least 30-40 minutes.
02:33 - Grill all the vegetables which you will later use to fill the wraps.
02:45 - After the rest time, roll out a ball with a rolling pin trying to get a circle as regular as possible with a diameter of 30 cm.
03:25 - With the same dough you can also prepare the puffed piadina, brush 10 g of lard on the surface and then close it by rolling it tightly on itself and forming a cylinder. At this point, it forms a snail with the cylinder. Cover the snails with cling film and let them rest for 30 minutes in the refrigerator.
04:14 - Roll out each snail with a rolling pin, forming a circle 30cm in diameter. Now your piadina browse is ready to be cooked
04:37 - Heat a flat-bottomed non-stick pan; it must be hot. Place the piadina in the pan and cook it for 2-3 minutes on each side. Once cooked place it on a plate, cover it with a clean cloth to keep it warm and moist and proceed with all the other tortillas in the same way. Once ready, you can fill the tortillas as you prefer by choosing from grilled vegetables, cold cuts and cheeses!