Before I come across this recipe I didn’t know that Italians also had flatbread. Piadina or piada is a thin Italian flatbread, typically prepared in the Romagna region (Forlì-Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water (source: wikipedia).
The recipe is quite simple and basic, and easy to prepare and eat! I made extras and froze them.
Adopted from An Italian Cooking in the Midwest
1 cup flour
1 tablespoon lard (I used olive oil)
Pinch of salt
1. Knead the flour and salt with the lard (oil) and enough water to make a smooth and pliable dough.
2. Form a ball, wrap in plastic and chill in refrigerator for at least 30 minutes
3. Divide the dough into two and form two round balls. Flatten and roll until about a ¼ inch thick
4. Cook on a hot non stick pan, turning often and flattening air pockets as they form.