Piadina Romagnola (Italian Flat Bread)

01Method

1. 1

   Combine the milk, margarine, and yogurt in a bowl and stir until blended.

2. 2

   In a large bowl, whisk together the flour, salt, baking powder, and egg white. Add the milk mixture and knead by hand until the dough pulls away cleanly from the sides of the bowl, adjusting with a little extra flour or water as needed to achieve a smooth, non-sticky consistency. Cover with a damp cloth and rest at room temperature for 30 minutes.

3. 3

   Transfer the dough to a lightly floured surface, cut into 12 equal portions, and shape each into a ball. Using a rolling pin, flatten and stretch each ball to about 3 mm thick and roughly 20 cm in diameter.

4. 4

   Brush a cast iron skillet with a thin layer of oil and warm over medium-low heat. Cook each flatbread until it begins to firm up, about 1–2 minutes per side, piercing the surface 3–4 times with a fork as it cooks. Keep finished pieces wrapped in a clean towel until serving.