Put the flour, salt, baking soda and lard in a bowl and start mixing with your hands.

Add the water little by little and continue kneading until you get a nice dough.

Cover the dough with a towel or cling film and let it rest for half an hour.

Cut it into six equal parts and shape them into round rolls.

Cover and let them rest for half an hour, then roll them out with a rolling pin until you get 2mm thick rounds.

Cook the flatbreads on a very hot pancake griddle for 3 minutes on each side, then fold in two and fill with arugula, squacquerone chesee and Prosciutto di San Daniele