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1
Place flour in a mound on pastry board or counter. Sprinkle on salt and baking powder, and mix together with your fingers.
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2
Make a well in the center. Drop in the shortening and rub it together with the flour using your fingertips. Lumps are okay! And it will still be pretty floury.
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3
Make a well again and pour in water and milk. Mix with fingers until dough comes together. Add a little more warm water or flour, if needed. You want a soft dough - not at all sticky. Knead for a couple minutes, and roll into a log shape. (Alternatively, all the mixing can be done in a large bowl. I like to use a fork to mix everything together.)
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4
Divide the dough into 6 equal pieces, using a scale if you have one. With one hand, gently roll each piece on the board/counter into a ball. Mom says to use your thumb and nudge the dough ball under with each turn. Set each ball to the side on a sprinkling of flour and let rest for 5 minutes.
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5
Heat griddle to medium. Slightly flatten a ball and roll out dough to about 9 inches in diameter. Gently lift and place on hot griddle, scoring the piadina all over with the tines of a fork. If bubbles appear, quickly pierce those suckers with the fork. Cook each side for a few minutes or until each side develops some lightly browned spots. Remove to a clean dish cloth. Repeat with each ball, and stack each cooked piadina over one another. Loosely cover with a dish towel. When done, cut piadina into quarters and enjoy with your favorite sandwich fixings.
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6
Piadina freezes well. Reheat on a griddle over low heat, or wrapped in damp paper towels in the microwave.
