Combine and mix all the ingredients, until it has formed into a dough. You can do the mixing either by hand or by using a stand mixer. I have always done this recipe by hand.
Set dough aside for at least 30 minutes. No need to put it in the refrigerator. I normally just wrap it with a plastic wrap and leave it on top of the counter.
Divide the dough into five pieces and start rolling and flattening each piece by using a rolling pin. Roll it until it has reach 1/8 to 1/10 of an inch of thickness. Prick the dough with a fork randomly. This will prevent bubbles when cooking.
Heat up a non-stick pan on medium-low heat and start cooking the pricked dough once the pan is ready. Turn the piadina on the other side once one side turns brown. Once both sides had turned brown, take the piadina off the pan.
This recipe yields 5 small or 4 medium-sized pieces of piadina.