• For the dough:
  • 3 teaspoons active dry yeast
  • 1 teaspoon baking powder
  • 1 and 1/2 cups unbleached all-purpose flour
  • salt
  • 1 tablespoon lard
• For the filling:
  • squaquerone cheese
  • arugula to taste

Make the dough: Dissolve the yeast in 1/2 cup of warm water with the baking powder. Pour the flour on a counter, make a well in the center, and add the salt, lard, and yeast mixture to the well. Using a fork, work the wet ingredients into the flour. Knead the dough for 5 to 10 minutes, or until smooth and elastic; you may need to add a little flour or water, depending on the texture of the dough (it should be supple and not too dry). Place the dough in a bowl, cut a cross on the top of it with a sharp knife, and cover it with a cloth or plastic wrap. Set aside at room temperature to rise for 30 minutes.

Cut the dough into 6 pieces; roll each piece out to a thickness of 1/10" on a lightly floured counter. Heat a ridged steak pan over high heat; cook 1 piadina at a time, turning once, about 3 to 4 minutes per side. While it is still hot, split it in half horizontally, stuff with squaquerone and arugula cheese and serve immediately. Serves 6

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