MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Piadini
  Categories: Italian, Breads, Ceideburg 2
       Yield: 10 servings
       3 c  All-purpose flour
       1 ts Salt
     1/2 ts Baking powder
       3 tb Oliye oil
     1/2 c  (generous) mixture of half
            -milk, half water
   I'm not much of a baker, but these recipes for an Italian bread and
   sauteed greens to stuff in it sounded good...
   Mix flour, salt and baking powder in a large bowl.  Make a well in the
   center and pour in the olive oil and a little of the milk-water
   mixture. Start to mix the dough with a fork, gradually adding the
   rest of the liquid; you probably will need extra water, depending on
   the absorbency of the flour.
   When the dough has come together and leaves the sides of the bowl
   clean, form it into a rough ball and put it on a very lightly floured
   surface. Knead until it is smooth, about 10 minutes.  Let rest for 10
   to 30 minutes, at your convenience.
   When the dough has rested divide it into small balls, each about the
   size of a plum.  Roll each ball out into a flat circle about 1/8-inch
   thick. Now put the heavy pan or bakestone on medium heat.  Let the
   pan become hot enough to make a drop of water dance.
   Put the first piadina in the pan and press down with a wooden
   spatula. Let cook on one side for 20 seconds or so++when you lift it
   to turn it over it should have whitened, and there will be the faint
   beginnings of small brown scorch marks.  Repeat with the second side
   and turn the bread 2 or 3, times during cooking.
   When the bread is ready it will have puffed up like a pocket bread and
   should have small brown spots over its surface; as soon as you have
   achieved this effect, put the cooked piadina on a wire cake rack and
   proceed with the next one.
   Serve hot, with slices of prosciutto, salami or cheese, and perhaps
   olives, radishes or a little tomato for a quick lunch.
   Makes 10 to 12 breads.
   From “Italian Pizza and Hearth Breads.”
   From the San Francisco Chronicle, 8/10/88.
   Posted by Stephen Ceideberg; November 10 1992.