Rustic Italian Piadina Flatbreads

1. Dough Formation

In a food processor, blend the flour, baking powder, and salt for about 5 seconds until combined. Add in the oil and blend until the mixture is uniform and crumbly, about 10 seconds. With the processor running, pour in the water slowly. Continue processing until the dough forms a soft, slightly tacky ball that pulls away from the sides of the bowl. There may be a few small bits of dough that remain loose.

2. Kneading and Resting

Turn the dough out onto a counter and gently knead it until it's smooth, which should take about 15 seconds. Divide the dough into 4 equal portions, shaping each into a ball. For each dough ball, place it seam side down on the counter. Use your cupped hand to roll it in small circles until it's taut and smooth. Loosely cover the dough balls with plastic wrap and let them rest for 30 minutes.

3. Shaping the Flatbreads

Press one dough ball into a 5-inch disk on a lightly floured surface, keeping the other dough balls covered. Roll the disk into a 9-inch round, adding flour to the counter as needed to prevent sticking. Repeat this process with the remaining dough balls.

4. Cooking the Piadinas

Preheat a 12-inch cast-iron skillet over medium heat. The skillet is ready when a drop of water flicked onto it sizzles immediately, which should take about 3 minutes. Prick one dough round all over with a fork, then carefully lay it in the hot skillet. Cook until the underside is spotty brown, about 1 to 2 minutes. Use a fork to deflate any large bubbles that might appear. Flip and cook the other side until it's also spotty brown but the flatbread remains pliable, another 1 to 2 minutes. Fold the cooked piadina in half and place it on a plate, covering it with a clean dish towel to keep warm. Continue this process with the remaining dough rounds, stacking the cooked piadinas under the towel.