In a food processor or a heavy duty mixer, combine the flour, salt, and baking powder. Add the water and the oil. Process or mix until the dough is smooth and elastic, about 1 minute. Remove from the machine and knead dough briefly by hand on a lightly floured surface. Shape the dough into a ball. Let rest covered with a bowl for 20 minutes to 1 hour (can also be made up to a day ahead of time. Store the dough in a sealed plastic bag in the refrigerator. Let the dough come to room temperature before proceeding). Cut the dough into 8 pieces. Cover all but 1 piece with an overturned bowl. On a lightly floured surface, shape the piece into a ball. With a rolling pin, roll out the dough to an 8 inch circle. Place a piece of waxed paper on a large dinner plate. Place the circle of dough on top. Roll out the remaining dough, stacking the circles on the plate with a piece of waxed paper in between them. Heat a well seasoned pancake griddle or a nonstick skillet over medium high heat. Test the temperature by flicking some droplets of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready. Place a circle of dough on the griddle or skillet. Cook 30 seconds, or until the dough begins to stiffen and turns a golden brown. If it browns too rapidly, reduce the heat slightly. Flip the piadina and brown the other side. The piadina can be served immediately or wrapped in a piece of foil and kept warm in a low oven while you cook the remainder in the same way. To serve, fold a piadina in half and fill it with various fillings such as slice prosciutto, mortadella, salami, a semi firm cheese such as Fontina Valle dAosta or soft fresh goats cheese and arugula. Yield: makes 8 Recipe by: COOKING LIVE SHOW #CL9258
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