Put all the ingredients, except water, into the mixer’s bowl. Beat with the hook attachment.
While beating, add water and keep beating for 5-7 minutes, until we have a flexible dough.
Knead the dough and make a ball. Wrap with a plastic wrap and put in fridge, for 12 hours to rest.
After 12 hours, divide the dough in 8-10 equal pieces and roll out, until it is very thick. Fry in a frying pan over medium to high heat, until golden. Set aside.
Pancetta and marinade
Put pepper, cardamom and cedar beans in a grinding bowl and ground them.
Add honey, mandarin zest and grinded spices in a bowl.
Mix well.
Put pancettas into a deep bowl and add the 3⁄4 of the marinade. Mix slightly.
Cover with plastic wrap and put in fridge for 12 hours. Mix once.
Put pancettas on the oven rack and a baking pan below it. Baste with any liquid left and season with salt.
Roast in preheated oven at 200℃, on the resistors, for 8 minutes, each side. Then set on grill at 250℃ and grill for 2,5 minutes each side or until they are caramelized.
When ready, put the 1⁄4 of marinade into a non frying pan and dunk each pancetta for a few seconds.
Put some vinegar to the onion.
Serve in a wooden surface with piktogalo cheese, salt, pepper, parsley and olive oil.