Piadina Romagnola (Thin, Rustic Italian Flatbread)

The humble piadina is a round, rustic, tortilla-like flatbread that is much-loved all over Italy. Although she doesn't give a recipe for it, Carol Field, in her fabulous cookbook The Italian Baker, calls it an ancestral flatbread and cites it as the predecessor of the focaccia and pizza we eat today. It's best to eat a piadina right after it's made (some say no more than three minutes after it has come off the hot plate)—good thing that they're a cinch to make at home in almost no time. Small balls of dough are rolled out thinly (less than a millimeter by the coast of Rimini and ranging up to to 5 millimeters further inland) and then cooked quickly, just a few minutes each side, at most, so they are still pliable. You'll use a fork to poke at the bubbles that appear while cooking and a long knife to flip the piadina over. These are the essential, simple instruments used to make this beloved peasant and street food. This recipe is based on the guidelines set out by the "official" recipe of the real piadina romagnola for I.G.P. (Protected Geographical Indication) status.

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