Piada or Piadina  is a thin Italian flatbread, typically prepared in the Romagna region (Forlì-Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnolo dialect), although nowadays flat pans or electric griddles are commonly used.        Piada-01



Made with the following machines:
   Baklava-Fillo-stretch    Baklava-Fillo-stretch  
  Pitta line  
 Tortilla line  



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