Piadina Dough

Directions

1. 1

   In a large bowl, add the water and salt. Stir until the salt dissolves.

2. 2

   Add half of the flour and mix until a smooth batter forms.

3. 3

   Add the baking soda and mix well.

4. 4

   Gradually add the remaining flour, mixing until fully incorporated.

5. 5

   Add the lard (or shortening) and continue mixing until a smooth dough forms.

6. 6

   Transfer the dough to a work surface, cover, and let it rest for 60 minutes.

7. 7

   Divide the dough into 120g portions and store them in lightly oiled, resealable containers.

8. 8

   Refrigerate for 12 to 24 hours.

9. 9

   Remove from the refrigerator at least 2 hours before use to allow the dough to come to room temperature.

10. 10

    Roll out the dough thinly with a rolling pin and bake as desired.