Ingredients

• 500 g flour
• 230 g milk
• salt
• 80 g extra virgin olive oil

For the piadina recipe, mix flour, milk and oil with a pinch of salt until you obtain a homogeneous mixture. Divide it into 8 balls, cover them and let them rest for about 30 minutes. Roll the dough into thin discs of about 2-3 mm thick; cook them on a hot plate for 5-6 minutes, turning them after about 3 minutes. Serve the filled piadina as you prefer: one of the most classic combinations is with raw ham and squacquerone.

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