Add flour, salt, warmwater, and oliveoil to a large mixing bowl.Mix the ingredients with a spoon until you have a dough ball.
Transfer it to a worktop sprinkled with flour, and knead for 5 minutes until you have a soft, compact, and smooth ball.
Cut the dough into 6 equal pieces of about 80 grams each (2.8 ounces).Shape each piece into a ball. Cover with a cloth and rest for 15 to 30 minutes.
Flatten the first ball into a thin, round flatbread.Rotate the dough often while you roll it out to get a regular round shape. You should aim for 2-3mm thin discs. Sprinkle your work surface and the dough with flour to prevent it from sticking.
Cook the piadina on a hot skillet on medium-low heat. Let cook for about 2 minutes on one side and 1 minute on the other.
When cooked, put it on a plate in between a clean kitchen cloth when to preserve moisture. Repeat with the other flatbreads till you are done.
Fill up with your favorite filling, and enjoy!We recommend Italian fresh cheese like stracchino, robiola, and squacqueronecheese with plenty of arugula.
Nutritional information is an estimate for 1 piadina out of 6, without the filling.For more ideas on how to eat piadina, check out our "serving suggestions" and "variations" chapters above.MAKE AHEAD & STORAGE- Make ahead: you can make the dough ahead of time and let it rest in the fridge for up to 8 hours, wrapped in foil. You can also cook the piadina and keep it for two days before it gets stale.- Plastic bag: store it in a plastic bag for up to 2 days. It can be reheated in a microwave or skillet for a few minutes.- Freezer: let them cool down completely, transfer them into a freezer-friendly plastic bag, and freeze them for up to 3 months.