Piadina romagnola filled with nutella
Instructions
Place the flour on the table, put the lard, a pinch of salt and lots of hot water just enough to get a fairly substantial dough.
Knead the dough well, then divide it into pieces and keep them in a floured Bowl to keep it dry.
Roll out with a rolling pin the pieces of dough into discs rather thin.
Cook the piadinas in terracotta plates to be placed on a grill.
Just the plate will be pan cook a flatbread at once by turning several times and punzecchiandola with a fork.
Wraps served spread with Nutella.
