Piadina with Prosciutto

Featured in SBS Feast Magazine

Makes 6 • Prep 25 mins, plus 1 hr chilling Cooking 25 mins


500g (3⅓ cups) plain flour, plus extra, to dust
250ml (1 cup) milk
100g lard* or duck fat*, melted
3 tsp baking powder
thinly sliced prosciutto and
extra virgin olive oil, to serve

1. Combine flour, milk, lard, baking powder and 2 tsp salt in a large bowl. Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Wrap in plastic wrap and refrigerate for 1 hour.

2. Divide mixture into 6 balls and, using a lightly floured rolling pin, roll out each ball on a lightly floured work surface until 2mm thick.
3. Heat a large frying pan or chargrill pan over medium heat and cook each flatbread for 2 minutes each side or until golden.

4. Place a pile of prosciutto onto one half of each flatbread, drizzle with olive oil and fold over to serve.