add the milk with yeast slowly | 
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| Stop as soon as you get a smooth ball not sticking neither to your hands nor to the counter, but remaining elastic. | 
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| Place it into a clean bowl, cover with a film so that it is fully sealed and put it in a warm place (near a radiator is enough) |  |
 | After some hours the volume will increase from 30 to 50 percent. It is ready to be rolled. You can also store in refrigerator for a few days (better raw than cooked) |
 | cut it to small balls (the measure of a tennis ball.) |
 | With the rolling pin roll it to a disk ,thick approximately 0,079 inches (2 millimeters) |
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| If the form is not well regular, cut to circles, helping you with a dish. |
 | if you put the circles on a dish divide them with some paper, or they will become stuck |
| Heat the "testo" i.e. the earthenware slab, or a simple pan of iron, and place the disc of dough. Pierce it with a fork at intervals of around 1 in (3 cm) | 
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| As soon as bubbles are forming on the surface turn it. It takes 2 or 3 minutes for piadina | 
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| if you do not serve immediately cover the piadine with a cloth, to keep humidity and heat. For taste it at its best serve hot | 
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Photographed recipe: 
