Piadina! This is a great little Italian flatbread getting its name from the areas of Italy on the Adriatic Sea says the late Carla Bartolucci in her awesome cookbook Einkorn. Now the flatbread in this recipe gets it leavening via sourdough. You can use yeast or baking soda as as some do and also olive oil can be swapped out for lard as well. As Summer as approaches these great little flatbreads are awesome vehicles for fresh veggies!

1/4c refeshed sourdough or 1 tsp. active dry yeast. (60 grams)

1 cup warm water, @100 degrees (236 grams)

1/4c EVOO or leaf lard (50 grams)

4 1/2 c einkorn AP flour, plus more for dusting (510 grams)

1 1/2 tsps sea salt

In a medium bowl, dissolve the starter or yeast in the warm water. Whisk in the oil or leaf lard. Add the flour and sprinkle sea salt on top. Mix the dough with dough hook or stiff spatula until most of the flour has absorbed the water. Transfer to a work surface and knead till smooth about 2 minutes. Return dough to the bowl and cover tightly with plastic wrap. Let dough rest at room temperature for 2 hours if using yeast and 4 hours using sourdough.

Heat an ungreased cast iron pan on medium low heat or baking steel to about 425 degrees. Surface must be hot enough to cook the dough, not burn it or dry it out.

Divide the dough into 10 equal portions. While working with each piece make sure to keep the others covered so they do not dry out. Roll each piece into a little tight ball and cover with plastic wrap as you work. Roll each piece into an 8” disc. Flatbreads are thicker than tortillas so do not roll out too thin.

Place each Piadina on an the ungreased, heated surface and cook for about 2 minutes. You want nice little golden areas on the piadina. Flip and cook the other side for approximately 3 minutes.

Line a basket with a clean kitchen towel and keep the piadina warm while you finish rolling and cooking each one. Serve warm or at room temperature. You can store these in a plastic bag for up to three days (if they last) or freeze up to one month.

Recipe adapted from Einkorn by Carla Bartolucci.