Pour all the flour onto a flat surface, making a well in the center.
In a bowl, mix the baking powder and salt.
Pour the salt, baking powder, and rendered pork lard (or extra virgin olive oil) into the center of the well and start mixing it with the flour.
Knead the dough for about 10 minutes until quite smooth, uniform, and soft but not sticky (if it’s still sticky, add more flour).
Make a dough ball and cover the piadina dough with plastic wrap. Let it rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and, when needed, remove one hour before using it).
Heat a large nonstick pan on medium-high heat.
Divide the ball into about 5 pieces (about 140-150 g per ball).
On a flat surface, use a rolling pin to roll the dough into a circle of desired thickness (ideally about ⅙ inch).
Once the pan is hot, add a circle of dough, pricking it all over with a fork to avoid air bubbles.
Cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one, or however long it takes for brown spots to form on the bottom. Then flip and cook for about the same time.
Remember that piadina should be served hot, so it’s recommended to have your fillings ready (see below).
Once cooked, you can serve piadina immediately by placing your desired filling on one side of the circle and then folding it into a half moon, or by cutting the piadina into triangles to use like pieces of bread.
*Traditional piadina Romagnola is made with strutto, or rendered pork lard, although in the Romagna area near Rimini, it’s made with extra-virgin olive oil; if you prefer the latter, then use 5 tablespoons of extra-virgin olive oil.