Flatbread with Soft Cheese

Ingredients

• 500 g All-purpose flour
• 80 g Lard
• 220 ml Water
• 5 g Baking soda
• 10 g Salt
• 300 g Squacquerone cheese
• 100 g Arugula

Steps

1. Mound the flour on a work surface or in a bowl, add the baking soda and salt, and make a well in the centre.
2. Place the soft lard in the well.
3. Pour in the lukewarm water a little at a time, drawing in the flour and working with your hands until you have a smooth, even dough that no longer sticks.
4. Knead vigorously for about 10 minutes.
5. Cover with a cloth and let the dough rest at room temperature for 30 minutes.
6. Divide the dough into 4 equal balls.
7. On a lightly floured surface, roll each ball with a rolling pin into a thin disc about 25 cm across and 2-3 mm thick.
8. Heat a flat cast-iron griddle or a heavy non-stick pan over medium-high heat.
9. Lay on one piadina and prick it here and there with a fork to stop large bubbles forming.
10. Cook for about 2 minutes per side, turning when light golden spots appear, until both sides are speckled brown but the bread stays soft and pliable.
11. Transfer the hot piadina to a plate.
12. Spread a generous layer of squacquerone over one half while it is still warm so the cheese begins to melt.
13. Scatter over the rocket leaves, fold the piadina in half, cut in two and serve at once while hot.

Tips

• Authentic piadina romagnola uses lard, which gives the softest, most fragrant result; you can replace it with extra-virgin olive oil for a lighter version. Don't roll the dough too thick or it will stay raw inside. Squacquerone is essential to the Romagna tradition, but a young stracchino makes a good substitute.