Romagnan flatbread with prosciutto (piadina romagnola con prosciutto crudo)

"When I go home, the first thing I want to eat is piadina with prosciutto. Luckily, there’s a shop about 50 metres from my place. You can eat the breads with rocket and all kinds of cheeses," says Matteo.

• serves

  6

• prep

  25 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 500 g (3⅓ cups) plain flour, plus extra, to dust
• 250 ml (1 cup) milk
• 100 g lard (see Note) or duck fat (see Note), melted
• 3 tsp baking powder
• thinly sliced prosciutto and extra virgin olive oil, to serve

Chilling time 1 hour
Drink match Carpene Malvolti Prosecco NV, Veneto, Italy ($20)

Instructions

Combine flour, milk, lard, baking powder and 2 tsp salt in a large bowl. Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Wrap in plastic wrap and refrigerate for 1 hour.

Divide mixture into 6 balls and, using a lightly floured rolling pin, roll out each ball on a lightly floured work surface until 2 mm thick.

Heat a large frying pan or chargrill pan over medium heat and cook each flatbread for 2 minutes each side or until golden.

Place a pile of prosciutto onto one half of each flatbread, drizzle with olive oil and fold over to serve.

Notes

• For the best flavour, it’s worth buying lard direct from butchers.

• Duck fat is available from select greengrocers, butchers and delis.

Photography Brett Stevens

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.