Mix flour, salt, and baking powder in a large bowl.

Create a well in the center and pour in olive oil and a little of the milk-water mixture.

Mix the dough with a fork, gradually adding the rest of the liquid. Add extra water if needed until the dough leaves the sides of the bowl clean.

Form the dough into a rough ball on a lightly floured surface.

Knead the dough until smooth, about 10 minutes.

Let the dough rest for 10-30 minutes.

Divide the dough into small balls, about the size of a plum.

Roll each ball out into a flat circle about 1/8-inch thick.

Heat a heavy pan or bakestone on medium heat until a drop of water dances on the surface.

Put the first piadina in the pan and press down with a wooden spatula.

Cook on one side for 20 seconds or until whitened with faint brown scorch marks.

Repeat with the second side and turn the bread 2-3 times during cooking.

Cook until the bread has puffed up and has small brown spots over its surface.

Put the cooked piadina on a wire cake rack.

Proceed with the next piadina.

Serve hot with slices of prosciutto, salami, or cheese, and olives, radishes, or tomato.