1.  In a mixing bowl, first add the flour and salt. Mix thoroughly to combine.

2.  Make a well in the center of the flour and salt mixture and add the water and olive oil.

3.  Begin stirring the mixture to combine the dry and wet ingredients into a shaggy dough.

 

 

 

4.  Empty the shaggy dough onto a floured work surface. Knead the dough until it becomes elastic and pliable but not too hard and not too soft - approximately 5 minutes. When it is ready, the dough should not be sticky or shaggy and should form into a ball easily.

5.  Form the dough into a ball and set aside briefly.

6.  Rinse the mixing bowl to remove any dough mixture that remains. Dry the bowl thoroughly and grease the bowl with a small amount of olive oil.

7.  Place the dough into the greased mixing bowl. Cover the bowl and set the dough aside for at least one hour.

8.  After an hour, prepare a floured work surface. Place the dough on to the work surface and sprinkle with flour so the dough will not stick. Roll the dough into a cylinder approximately 6 inches in length and 2 inches in diameter. Then evenly divide the dough into 8 pieces. Form each piece into a ball and set aside.

9.  Preheat a nonstick griddle or skillet over medium heat, and prepare a plate with a clean dish towel folded in half and set over the top of the plate.

10.  Place one ball of dough on a well floured work surface and roll it out into a circle approximately 6 inches in diameter.

11.  Dust off any excess flour from the rolled dough and place it onto the hot griddle. Cook for approximately 1 minute or until the flatbread begins to bubble. Then flip the dough to the other side and cook for another minute. The flatbread might puff while cooking. This is normal.

12.  The piadina is ready when there are some browned spots on either side of the dough and the flatbread is still soft. It should not be crisp.

13.  When the piadina is cooked, remove it from the griddle and place it in between the 2 halves of the towel on the plate to retain the heat.

14.  Repeat steps 10 - 13 until all piadine have been made. The heat from each of the piadine added to the stack will steam the cooked piadine and leave them soft. Keep them covered to prevent them from drying out.

15.  Serve the piadine warm.

Notes

- If the dough is too soft and sticky, add more flour, a small amount at a time, kneaded thoroughly into the dough as necessary to reach the proper consistency.

- This dough can be made ahead of time and placed in the refrigerator for as long as 3 days prior to making the piadine.

- Leftovers can be stored in a plastic bag in the refrigerator or frozen. To reheat, heat in the microwave until soft and warm - for a single piadina, approximately 15 seconds.