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Combine flour with oil and salt in a bowl. Gradually add water until a soft dough is formed. If a food processor is used, start by processing flour with olive oil and salt.
With machine running, gradually start pouring water until dough forms a ball.
Turn dough onto a lightly floured surface and let stand for 20 minutes.
Divide dough into 3 or 4 parts and form 2 ½ inches balls (4 a 5 cm).
Roll out on a lightly floured surface into 9 to 10-inch circles (18 a 20 cms).
Heat greaseless skillet and place piadina. Prick with a fork. Cook until bottom begins to turn golden. Turn over and cook until golden.
Serve piadinas as an appetizer with a small dish with olive oil and salt to dip.
Piadinas can be used to prepare last minute individual pizzas.
Yields: 3 to 4 piadinas depending on the size.
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