Add the flour, salt and baking soda to a large bowl and mix. Tip in the olive oil and mix through the dry ingredients. Now add 225ml of room temperature water to the bowl. Mix with your hands until you have a shaggy dough.

Tip out onto a clean work surface and knead for 5-6 mins. Wrap the dough in plastic and let rest at room temp for 20-30 mins.

Divide into 6 balls and roll out into roughly 20-30cm flatbreads. Add to a dry pan and cook over a high heat for 1-2 mins on each side until lightly charred and cook through. Keep warm in a dry tea towel.

Now, it’s time to build. Lay out your piadina and fill each quarter with a different ingredient. In the top left lay the prosciutto, top right sliced mozzarella seasoned with salt and pepper. Bottom left seasoned sliced tomato with balsamic vinegar and bottom right a handful of fresh rocket. Now pull the bottom half up over the top, and fold again into quarters. Wrap in parchment paper to secure and serve. Repeat with the remaining piadinas.