Griddled Flat Bread (Piadina) - Romagna, Antipasto (Starter)

To make the dough:

Mix the flour with the leavening agent and a pinch of fine salt.

Stir in 30 grams of the lardo until well incorporated.

Add in the hot milk and work the dough.

Knead the dough until well incorporated and the dough is a bit springy, about 10 to 15 minutes.

Break off pieces of dough to form balls about the size of a golf ball or walnut and place them in a dish.

Wet a dish towel and place over top of the dish to keep the dough moist. Let the dough rest for 30 minutes.

To make the paste:

Place the remaining 25 grams of lardo, the pinch of coarse sea salt, the garlic clove and the rosemary leaves into a mortar.

Pound the mixture to form a fine paste and set aside.

Roll the dough 1.5 mm thick to form 14 cm discs. You can either do this by rolling the dough with a rolling pin and turning continuously a quarter turn or if you want perfectly presented circles you can roll the entire dough out to 1.5 mm and invert a plate or a bowl and cut around it to form perfect circles. You can reform the scraps of left over dough to roll again to 1.5 mm and repeat.

Heat a cast iron skillet (preferable) or frying pan over medium heat and put the dough into the pan until the side touching the pan has coloured (about 2 minutes).

When it has coloured, turn the bread over, brush thinly with the rosemary paste, and let cook for 1 minute and remove.

Place the cooked piadine in a container, basket, or plate lined with a cloth and keep covered.

Serve the hot piadine with an array of fillings above so guests can fill the however they like or prefill them and serve individually.