Preparation

Combine the flour, salt, lard and baking soda in a bowl.

Knead by adding the water and once ready, transfer the mixture to the work surface and continue kneading until you obtain a homogeneous mixture. Form a ball, wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.
After the rest time, divide the ball into 6 equal balls.

Four the base on which you are going to roll out the balls with a rolling pin until they reach a thickness of 2-3 mm.

Cook the rolls on a hot plate, turning constantly to obtain uniform cooking until golden brown.

Once cooked, fill them with grilled zucchini, Grana Padano petals and some mint leaves.