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A quick flatbread recipe from the Emilia-Romagna region of Italy. From GialloZafferano, Italy's #1 food website.Pour the flour and the baking soda into a bowl, add the lard (1-2) and the lukewarm water (or the milk, if you want a softer piadina bread), where you've already melted the salt (3). The quantity of water (or milk) should be enough to obtain a firm and stiff but workable dough.

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