Piadina wrap with spinach, ham and ricotta

Preparation

1. We put the milk and butter in the glass. We program 1 minute, 37º, speed 3.

2. We add the flour, the baking soda and the salt. We program 2 minutes, spike speed.

    

3. We put the dough on the worktop and compact it with our hands. We divide the dough into 6 more or less equal portions and cover them with film.

    

4. We stretch each portion on the countertop, with a rolling pin and adding a little flour if we consider it necessary. We are reserving them by covering them with film.

5. Cook the piadines in a non-stick frying pan, over medium-low heat, one at a time, but not toasted too much so that they do not break when we roll them up. 

6. Put the ricotta, salt, pepper, oregano, olive oil and chopped basil in the glass. We shred 5 seconds, speed 3. We withdraw and reserve.

7. Fill the piadinas with the ricotta, place a slice of serrano ham and baby spinach leaves to our liking. We water with a drizzle of olive oil and roll up. Ready to enjoy!