The ingredients should be at ambient temperature, so you will be able to work them better (the lard, mainly).
In a bowl, mix the flour with the baking powder.
Add the lard and the honey, then add the salt. Mix them.
The milk and the water should be little bit warmer than your body temperature. Add all the milk, then slowly add the water, so that you can manage the right amount, depending on the flour you are using.
The final result is a quite elastic dough, that will rest for 1.5 hours in a bowl covered with a plastic film.
Put the pan on the heat. Cut the ball into 4 pieces and roll each of them with the rolling pin. The thickness should be about 3-4 mm.
With a fork, pierce the piadina, then put it into the pan. Cook each side for 2 minutes.
Fill according to your taste and enjoy! Here, my choice has been squacquerone and prosciutto crudo (raw ham) ... heaven :)