Combine flour, salt and melted lard (or oil) in a bowl. Start kneading by adding the water 3 times, until the mixture is compact. Form a ball, wrap it with cling film and let it rest for 30 minutes.
After this time, preheat the oven with the stone inside. Then divide the dough into four parts and stand it with a rolling pin up to a thickness of 3/4 mm.
Bake on the stone and turn the piadina halfway through cooking.
160 ° C for 6 min