Italian Flatbread: Piadina from Romagna

Ingredients 0/7

Step 1

Stir the milk, margarine, and yogurt together in a bowl. In a larger bowl, combine the flour, salt, baking powder, and egg white. Pour the milk mixture into the flour and use your hands to bring everything together into a dough. It should come away from the sides of the bowl, not too sticky or too dry—add a little extra flour or water if needed. Cover the dough with a damp cloth and let it rest on the counter for about 30 minutes.

Step 2

When the dough has rested, turn it out onto a lightly floured surface. Divide it into 12 equal pieces and roll each one into a ball. Then, stretch and roll each ball out until it’s about 1/8-inch thick and roughly 8 inches across.

Step 3

Heat a cast iron skillet over medium-low and lightly oil it. Cook each piece of dough for 1 to 2 minutes on each side, until it starts to set and gets some nice color. While it’s cooking, poke the dough a few times with a fork to keep it from puffing up too much. Once they’re done, wrap the flatbreads in a clean towel to keep them warm until you’re ready to eat.