Romagna flatbread

Preparation:

Preparation: Piadina is the Romagna version of an ancient focaccia or biscuit. In Italy corresponding preparations take the name of 'testaroli' in Lunigiana, farinata or panissa in Liguria, crostoli in the Marches, pizza al testo in Umbria, cecina or necci in Tuscany, pizza in Naples, puddica in Puglia, gustedde or breaded in Sicily, esplanade, pane carasau or carta da musica in Sardinia, pitta in almost all of Southern Italy. In Mexico we have tortillas. Dissolve the yeast in the warm milk with the sugar. Make a fountain on the pastry board with the flour and mix it with all the ingredients, keeping the salt last. Work carefully until you get a smooth dough. Let it rest for at least 1 hour. With the rolling pin, form circles of variable diameter between 15 and 30 cm. The special cooking takes place on texts (special discs) of refractory terracotta, possibly set to red-hot on wood or charcoal embers or on a gas fire. In the absence of the text, the iron pan can be used. To cook the tortillas, heat the testi and cook them first on one side and then on the other, pricking them with a fork where bubbles should form. Arrange in plates or baskets, covering them with a napkin or a cloth and serve piping hot.