In a large mixing bowl or parat combine the flour, salt, baking powder and oil. Using your hands massage the oil well in the flour.
Now gradually start adding the liquid and begin kneading the dough. We are looking for a soft but not shaggy dough, very similar to the one we would knead for Paratha. Keeping the dough soft would ensure softer Piadina.
Once the flour is kneaded to a dough, continue kneading the dough for 10 minutes or until soft and not sticky.
Cover the dough with a cloth or lid and allow it to rest for 1 hour.
After an hour divid the dough in smaller balls (depending on the bread size you desire ) and shape them well. Arrange the dough balls on a plate, cover with damp cloth and let it rest for 30 minutes.
After the dough has rested well ( which is important cause other wise the dough tends to pull back while rolling) begin rolling the breads.
But before you begin to roll, pre-heat the iron skillet or clay skillet on a very medium flame.
Once the skillet it warm enough begin cooking the Pidina breads on very gentle flame. It is important to cook them on slow heat so that you have a beautiful crust and the interior is cooked well as well.
Finish rolling and cooking all the breads, once done cover them in a kitchen towel so that they do not dry away.
Use the breads to create wraps, rolls, pizzas or half-moon like sandwiches with fillings you desire.
I had kept the fillings ready and began making rolls simultaneously, that was I wasn’t required to reheat the breads. But it tastes equally good if you would want to warm up the breads a bit when yo are ready to use them.
