1. In a bowl, mix the flour with the baking powder and salt, add the soft lard and rub it in with your fingertips.
2. Gradually pour in the lukewarm water and knead for 5-8 minutes into a smooth, soft, elastic dough; wrap in cling film and rest for 30 minutes.
3. Divide the dough into 4 equal pieces and roll each out on a floured surface into a thin round about 2-3 mm thick and 22-24 cm across.
4. Heat a large, dry, heavy-based frying pan (or crêpe pan) until very hot and cook the rounds one at a time for 1-2 minutes per side until brown spots appear; prick with a fork if bubbles form.
5. Place slices of mozzarella, prosciutto and rocket on one half of each still-warm piadina.
6. Fold in half and serve immediately, while it's warm and the cheese is slightly melted.
Tip: The iconic food of the beach kiosks of Romagna; it's traditionally filled with a soft fresh cheese called squacquerone, and cooked flatbreads keep covered for a day - reheat them in a pan.
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