Piadina: Homemade Flatbread in 30 Minutes | Milk Street at Home

lard

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

prosciutto

🥗Healthier: turkey ham

💰Cheaper: salami

Turkey ham is lower in fat.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds flavor without dairy.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is a good substitute for flavor.

Add 2 cups of bread flour, a little baking soda, and salt to a food processor.

Add 1/3 cup of room-temperature lard to the flour and pulse for 10 seconds.

Mix 1/4 cup of water with 1/4 cup of whole milk yogurt and add to the mixture.

Add additional water, about 4 or 5 tablespoons, until the dough forms a wet ball.

Take the dough out and divide it into four parts, shaping them into balls.

Place the balls on a half baking tray lined with parchment paper and spray with nonstick spray.

Cover loosely with plastic wrap and let rest for 15 minutes.

Preheat a cast-iron skillet until hot.

Roll each ball out to about 8 to 10 inches in diameter.

Place the rolled dough in the skillet for 1.5 to 2 minutes until the top bubbles up.

Lift the bread to check for char marks underneath, then flip it over and cook for an additional 30 seconds to 1 minute.

Repeat the cooking process with the remaining dough balls.

Serve the piadina with thinly sliced prosciutto and arugula, or with tamarind butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens