Piadina (Italian Flatbread)

1. Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.

2. Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.

3. Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	89.6 g
Energy	808.192 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.896 g
Water	118.4763 g
Calcium, Ca	11.85 mg
Fatty acids, total saturated 20:1	0.896 g
Sodium, Na	2.37 mg
Fatty acids, total saturated 16:1 undifferentiated	2.4192 g
Total lipid (fat)	89.6 g
Fatty acids, total saturated 16:0	21.3248 g
Choline, total	44.5312 mg
Fatty acids, total saturated 10:0	0.0896 g
Fatty acids, total saturated 18:0	12.096 g
Selenium, Se	0.1792 g
Ash	0.083 g
Vitamin D	91.392 IU
Fatty acids, total saturated 18:1 undifferentiated	36.9152 g
Copper, Cu	0.0083 mg
Cholesterol	85.12 mg
Fatty acids, total saturated 18:2 undifferentiated	9.1392 g
Fatty acids, total saturated 14:0	1.1648 g
Zinc, Zn	0.0986 mg
Fatty acids, total saturated 12:0	0.1792 g
Fatty acids, total polyunsaturated	10.0352 g
Fatty acids, total saturated	35.1232 g
Fatty acids, total monounsaturated	40.4096 g
Vitamin D (D2 + D3)	2.24 g
Vitamin D3 (cholecalciferol)	2.24 g
Vitamin E (alpha-tocopherol)	0.5376 mg
Magnesium, Mg	2.37 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Water	0.5 cup	0	0	0
purpose flour	2 cups	0	0	0
lard	7 tablespoons	808.192	0	89.6