Step 1

In a large mixing bowl (of a stand mixer) whisk together the flour with the baking powder and the salt.

Step 2

Add the olive oil, lukewarm water and milk.

Step 3

With the dough hook attachment, knead for approximately 10 minutes (the dough should pull away from the sides of the bowl).

Step 4

Remove the ball of dough from bowl, place on wooden board and knead 4-5 times. Shape into a ball. The dough should be soft and smooth. Alternatively, knead by hand.

Step 5

Wrap the ball of dough with plastic wrap. There is no need to brush it with oil.

Step 6

Allow the dough to rest for about 30 minutes at room temperature. Another option is to refrigerate the dough overnight.

Step 7

Divide and shape the dough into 4 balls (approximately 120 grams each).

Step 8

Dust wooden board lightly with flour.

Step 9

With a rolling pin, roll out each ball of dough into an 8 inch round disc -about 1/8 inch thick (or desired thickness).

Step 10

Continue to roll out the other balls of dough (discs can be stacked, separated with a piece of parchment paper).

Step 11

Heat a large cast-iron, griddle or non-stick pan over medium-high heat.

Step 12

Lightly brush the pan with olive oil. Add the rolled out piadina and prick with a fork to avoid air bubbles.

Step 13

Cook until light charring occurs, about 1- 2 minutes.

Step 14

Turn over and continue to cook for an additional 1-2 minutes.

Step 15

Wrap in a clean tea towel to keep warm. Repeat with the rest of the dough.

Step 16

Serve immediately (while still warm) with your favorite fillings.