Piadina Romagnola with Prosciutto and Mozzarella

Combine the flour, salt, and baking powder in a large bowl. Add the lard (or olive oil) and rub it into the flour with your fingertips until the mixture looks like coarse sand.

Add the warm water gradually, mixing with a fork and then your hands until a smooth, firm dough comes together. It should be pliable but not sticky. Knead for 2-3 minutes on an unfloured surface.

Divide the dough into 4 equal balls. Cover with a clean towel and let rest for 15-20 minutes at room temperature.

Roll each ball on a lightly floured surface into a thin round disc, about 25-28cm in diameter and roughly 2-3mm thick. The thinner the better.

Heat a large cast-iron skillet, flat griddle, or traditional testo over medium-high heat until very hot. No oil is needed.

Cook one piadina at a time for about 2 minutes on the first side. It will puff and blister in spots. Flip and cook for another 1.5-2 minutes until both sides have golden-brown spots and the bread is cooked through but still pliable.

While the second side cooks, lay the sliced mozzarella on one half of the piadina so it begins to melt from the residual heat.

Remove from the heat, quickly top the mozzarella side with 2 slices of prosciutto, a few sun-dried tomato halves, and a handful of arugula. Drizzle with olive oil, add a crack of black pepper and a pinch of flaky salt.

Fold the piadina in half, press gently, and serve immediately while the mozzarella is still warm and stretchy.

Repeat with the remaining dough and fillings, keeping finished piadine warm under a towel.