Piadina with Cheese and Ham

In a bowl, combine the wheat flour and salt. Pour in the warm water and olive oil, knead the dough, and work it for 5–7 minutes until it becomes smooth and elastic.

Cover the dough with a towel or plastic wrap and let it rest for 30 minutes at room temperature.

Divide the dough into 4 equal balls. Roll out each one into a circle 22–24 cm in diameter and about 2–3 mm thick.

Heat a dry heavy skillet well over medium-high heat. Cook each piadina for 1–2 minutes per side, piercing any large bubbles, until amber spots appear on the surface.

Return one hot piadina to the skillet, place 50 g of scamorza on one half, cover with a lid, and heat for about 30 seconds until the cheese starts to melt.

Transfer the piadina to a board, top the cheese with 50 g of ham and 12.5 g of arugula, and fold in half. Repeat filling with the remaining piadine, cheese, ham, and arugula.

Serve the piadine immediately, while the flatbreads are warm and the scamorza is soft and stretchy.