Piadina Romagnola

Step 1

Mix flour and salt in a large bowl. Make a well in the center.

Step 2

Pour olive oil and warm water into the well. Stir with a fork until shaggy dough forms.

Step 3

Knead on a floured surface 8–10 minutes until smooth and elastic, not sticky.

Step 4

Cover dough with a damp towel and rest 20 minutes at room temperature.

Step 5

Slice mozzarella into 1/4-inch-thick slabs. Slice tomatoes 1/8-inch thick.

Step 6

Tear prosciutto into bite-sized pieces if using. Pat arugula dry with a towel.

Step 7

Divide dough into 4 equal pieces. Roll each into a thin 7-inch circle on floured surface.

Step 8

Heat a 12-inch skillet or griddle over medium-high heat until it shimmers, ~90 seconds.

Step 9

Cook one piadina 2 minutes until edges look slightly blistered and color starts to turn golden.

Step 10

Flip and cook the other side 1–2 minutes until light golden. Transfer to a plate.

Step 11

Repeat steps 9–10 with remaining three pieces of dough.

Step 12

Fold a warm piadina in half. Quickly layer mozzarella, tomato, prosciutto, and arugula inside.

Step 13

Season with salt and black pepper. Serve immediately while warm.