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I meant Piadine, not Pannini, sorry. Pannini is thicker and used for sandwiches and pizzas. It's similar to a pizza dough. I could probably get you a recipe for that if you want.

Piadine is a thin, tortilla-like, unleavened bread that's great to make in a pinch when you don't have fresh bread around to sop up the delicious sauce you've made. Here's my recipe, courtesy of Joe Ortiz in The Village Baker:

1 tsp. lard
1 tsp. olive oil
1/2 tsp. salt
1/4 cup warm water
1 cup flour, preferably organic unbleached

Mix and rest 30 minutes, then divide into quarters, roll out very thin, and cook on a hot skillet until bubbly and slightly browned.

As I cook each I put them in a cloth napkin between two plates. That keeps them warm and soft.

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