Piadina Romagnola with Prosciutto and Arugula

Ingredients

• •3 cups all-purpose flour
• •1 tsp baking powder
• •1 tsp salt
• •1/4 cup olive oil
• •1 cup warm water
• •8 oz prosciutto
• •3 cups arugula
• •2 tomatoes, sliced
• •1 cup ricotta cheese

Directions

1. 1Mix flour, baking powder, and salt, then add olive oil and warm water to form a smooth dough.
2. 2Knead for 5 minutes, cover, and rest the dough for 15 minutes.
3. 3Divide the dough into eight balls and roll each into a thin round.
4. 4Cook each piadina in a dry skillet for 1–2 minutes per side until spotted and pliable.
5. 5Spread warm piadina with ricotta and add prosciutto, arugula, and tomato.
6. 6Fold the flatbreads in half and serve warm or at room temperature.

💡 Do not overcook the piadina; the bread should stay flexible enough to fold without cracking around the filling.

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