Piadina (Italian flatbread)

Sprinkle the yeast over the water and leave to stand for 5 minutes. Stir to dissolve.

In a large mixing bowl, combine the flour and salt and mix well.

Make a well in the centre of the flour and pour in the yeast mixture, olive oil and 150ml of the soda water. Mix well to form a moist dough, adding more soda water as needed.

On a lightly floured surface, knead the dough until it is smooth and elastic.

Put the dough in a bowl and cover with a kitchen cloth. Leave in a warm place until doubled in size, about 2 hours. Knock back and leave to rest for a further 10 minutes.

Divide the dough into 8 pieces and on a lightly floured surface roll each piece out to form a thick disc.

Heat a heavy-based, non-stick frying pan until very hot. Prick a piadina disc all over with a fork and fry until golden on both sides, turning frequently to avoid burning, for about 5 minutes. Repeat for the rest of the flatbreads. Stack the rounds as they are ready and cover with a kitchen cloth to keep soft and warm.

Serve with provolone, Parma ham and wild rocket.