Piadina with Proscuitto and Mozzarella

by Leah Halmagyi


  • 500g plain flour
  • 50g lard, softened
  • sea salt flakes and freshly-ground white pepper
  • 1 Tbsp extra virgin olive oil
  • prosciutto, buffalo mozzarella, rocket and mint, to fill


1 Combine the flour, lard and a generous amount of salt in a bowl and mix until the lard has disappeared. Add the oil and 180ml water and knead until a smooth dough forms. Cover and set aside for 20 minutes.
2 Divide into four pieces and roll each out to a large disc, fill with prosciutto, torn mozzarella, rocket and mint, Season with salt and pepper. Fold over to make a half circle. Cook each on a moderate griddle or barbecue plate until golden and crisp. Flip over a cook on the other side.