Piadina (Thin Italian Flatbread)

Instructions

Pulse the flour, salt and baking powder together in a food processor until evenly mixed. Add the oil and pulse a few times to work it in.

With the machine running, pour in the water a little at a time until the dough gathers into a mass. Turn it out onto a well floured counter and knead briefly into a round ball, adding flour as needed.

Divide the dough into four pieces and shape each into a tight ball. Cover them with plastic wrap and let them rest for 30 minutes.

Roll each ball out to a round about 9 inches across. Heat a dry 10-inch cast iron pan until a drop of water sizzles and evaporates.

Prick one round all over with a fork to keep large bubbles from forming. Lay it in the dry pan and cook until the underside shows a few brown spots, 1½ to 2 minutes, knocking down any bubbles with the fork as they rise.

Flip the round and brown the second side the same way. Move it to a warm plate, fold it gently in half and cover it to keep warm.

Dock and cook the remaining rounds in the same manner. Fill each with whatever foods and condiments you like and serve right away.