Piadina Flatbreads with Prosciutto & Arugula

Ingredients

• 2 cups all-purpose flour
• ½ tsp baking powder
• ¾ tsp salt
• 3 tbsp olive oil
• ⅔ cup warm water
• 4 oz Prosciutto
• 4 oz stracchino or fresh mozzarella
• 2 cups Arugula
• 1 tbsp balsamic vinegar

Method

1. Mix the flour, baking powder, and salt, then work in the oil and warm water until a soft dough forms. Knead 5 minutes until smooth, then rest under a towel for 15.
2. Divide into 4 balls and roll each into a thin 8-inch round — thinner than you think; they puff on the griddle.
3. Cook each round in a dry skillet over medium-high heat about 2 minutes per side, pricking any big bubbles, until blistered with brown spots but still pliable.
4. While each piadina is hot, layer half with cheese so it starts to melt, then add the Prosciutto and a handful of Arugula dressed with balsamic.
5. Fold, press gently, and eat standing up like a proper Romagnolo.