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1
In a standing electric mixer fitted with the dough hook, combine the flour, baking soda and 2 teaspoons of salt.
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2
Add the lard and mix at medium-low speed until evenly combined.
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3
Slowly add the water, mixing until the dough forms a mass around the hook.
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4
Increase the speed to medium and knead until smooth, 5 minutes.
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5
Divide the dough into 6 pieces and roll each piece into a ball.
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6
Wrap the balls in plastic and let rest at room temperature for 30 minutes.
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7
Preheat the oven to 225.
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8
Heat a cast-iron griddle until very hot.
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9
On an unfloured work surface, roll out each ball to a 10-inch round, about 1/8inch thick.
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10
Brush both sides of each round very lightly with oil and grill over moderate heat, turning once, until golden and cooked through, 3 to 4 minutes.
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11
Wrap in foil and keep the breads warm in the oven while you cook the rest.
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12
In a small bowl, season the ricotta lightly with salt and pepper.
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13
In a medium bowl, toss the arugula with the 1 tablespoon of oil and the lemon juice and season with salt and pepper.
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14
Arrange 3 breads on a work surface and spread with the ricotta.
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15
Top with the prosciutto, followed by the arugula salad.
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16
Cover with the remaining breads, cut into quarters and serve warm.
