6 Servings
30 mins
10 mins
40 mins
Mix together the flour, lard, baking powder, salt and milk to form a soft dough.
Knead on a floured surface until it is smooth and elastic.
Wrap in plastic wrap and rest for 30 minutes.
Cut the dough into 6 equal sized pieces and form into balls.
Roll each ball with a rolling pin into a circle 2mm thick and 30cm round.
Fry each round in a large, heavy based frypan over a medium high heat for about 2 minutes on each side.
Lay slices of D'Orsogna Mortadella, pieces of bocconcini, semi-dried tomato halves and rocket on one half of each of the piadinas and fold over to form a semi-circle.