Instructions

1. Place the flour, baking powder and salt into a food processor or mixing bowl with a dough hook. Pulse a few times to combine.
2. With the processor running, add the olive oil through the feed tube, and slowly add the water until the dough forms a ball. You may need ¾ to the full cup of water. Continue to blend or mix until the dough is smooth and elastic, about a minute longer.
3. Knead the dough by hand for a minute or two and form it into a ball. Set under a bowl or a damp dish towel to rest for 30 minutes to an hour.
4. Cut the dough into 8 pieces. While working with each piece, keep the remaining pieces covered with the bowl/damp towel so they don't dry out.
5. On a lightly floured surface, stretch and roll the each of the pieces of piadina dough into a 7-8" disk.
6. Preheat a nonstick skillet (I like a cast iron skillet and use the le creuset linked below) over medium-high heat until a drop of water splashed on the skillet sizzles.
7. Cook each dough round for about 1 minute, until it is bubbly on top and has some brown spots on the bottom. Use tongs or a fork to flip and cook the other side for another minute longer, until it also has some browned spots.
8. Remove from the pan and keep warm in a 150° oven until ready to use.
9. To make your flatbread sandwich, top half of each piadina bread with your desired fillings (see ideas below in notes). Fold over and enjoy right away or grill like a quesadilla.