These are the Italian equivalent of Mexican tortillas. They are supposed to be topped with prosciutto, ricotta cheese, and herbs sautéed in olive oil and garlic, but I really enjoyed snacking on them plain when they were hot off the grill. I also think they make the perfect wraps for spinach and croutons, or for pulled pork, or for chicken fajita. Very versatile! 
Piadine
Unleavened Bread Rounds
Adapted from The Village Baker
Ingredients
1 tsp lard
1 tsp olive oil
½ tsp salt
¼ cup warm water
1 cup all-purpose flour
Put the lard, oil, and salt into a ¼ cup measure and fill the measuring cup with warm water to allow the lard to melt. Measure out the flour onto a worktable, form a fountain, and pour the liquid into the center of the flour. Slowly add the flour into the mixture. Knead 4 or 5 minutes until smooth. Allow dough to rest for 30 minutes under a damp towel.
Divide the dough into quarters and roll each piece into a circle 8 inches across.
Heat a cast-iron skillet over high heat, rub the skillet with a paper towel daubed in lard. Cook each piadina in the skillet for 5 minutes a side, until brown.
Yum, homemade tortillas, ahem, piadine, are the best.
What a delicious and easy-looking recipe, and your enthusiastic comments seal the deal – I am sold on making Italian tortillas 🙂
I would recommend doubling or tripling the recipe, since I only got four tortillas from this (and I could have eaten 8-12)
Further evidence of how good it must be 🙂 Thanks for the advice!
I love the things that go on top of the Piadine, yummy! Looks more like an indian chapati or roti. Thanks for sharing and thanks for stopping by.