• Place the flour on a cutting board. With your fist, make a well in the center of the flour. On the edge of the volcano, sparkle salt and baking soda.
• In the center, pour the milk, olive oil, and half the hot water. Then, start bringing the flour toward the center and kneading, flowing in all the water as you go.
• Knead the dough for a long time, even 10-12 minutes, until it is soft and elastic.
• Cut out 6 or 8 balls of dough. Roll out the piadina with a rolling pin one at a time. Place the small rolling pin in the center of the ball and start spreading it out. Then, roll the piadina by pushing the rolling pin from the center outward. 
• Cook one piadina at a time on the hot aluminum pan for 3-4 minutes per side. When the pan is hot, you may need less time.
• Keep the cooked piadina sealed in a clean dish towel to keep them warm while you cook the others; serve immediately.

Tip

• Store in the freezer for two months.