Piadina are a rustic flatbread made in the Romagna section of Italy.  I saw an article about them which indicated that a typical filling was prosciutto, arugula and cheese, and since I had all of those on hand, I decided to make it.  This version is adapted from one of my oldest cookbooks, Italian Pizza and Hearth Breads by Elizabeth Romer.  The quantities are for 2 servings.  They take about an hour to make including resting time.

150 g. all-purpose flour (I used King Arthur)

½ tsp. salt

¼ tsp. baking powder

1-1/2 Tbs. olive oil

75 ml. of 50/50 mixture of milk and water

Put the flour, salt, and baking powder in a mixing bowl, and mix together.  Add the olive oil and milk/water mixture.  Mix to form a rough dough and then knead until smooth, adding a little flour or water depending on the consistency of the dough.  Form the dough into a ball, cover with plastic wrap and allow to rest for at least 20 minutes.

Divide the dough into two balls.  One at a time, flatten a ball and roll it out into a thin disk about 9 inches in diameter.  To facilitate the process, I ran it through the widest setting of a pasta machine (which made an oval of about the right thickness) and then rolled into a better circle with a rolling pin.

Over medium heat, warm a cask iron skillet of a griddle.  Cook each of the doughs about one minute, flip it over for another minute, and then flip it one or two more times until it is cooked through.  (I cooked for a total of 3 minutes.)  Repeat with the other dough.

Stuff the piadina and serve. Here is a stuffed example:  Piadina with Proscuitto, Arugula and Brie