Piadina (Italian Flatbread)

 https://www.foodandwine.com/recipes/piadina-italian-flatbread

Laura Lazzaroni's recipe for piadina, a traditional Italian flatbread... It's made with extra-virgin olive oil (instead of lard) and sourdough starter discard. Lazzaroni lets the dough ferment in the fridge for 2 days: This adds creaminess and a delicious hint of acidity. 

 Nutty whole-wheat flour and semola rimacinata, a finely ground, twice-milled flour, contribute to the flatbread's soft, fluffy texture.