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READY IN 1½ hrs

Piadina Romagnola (Italian Flat Bread)

Read Reviews (18)

"A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days." — Max_a_romagnolo_In_America

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Original recipe makes 12 piadina Change Servings

3/4 cup milk
1/2 cup margarine, at room temperature
1/2 cup Greek yogurt
3 1/2 cups all-purpose flour

1 tablespoon salt
1 tablespoon baking powder
1 egg white

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Directions

Stir the milk, margarine, and yogurt together in a bowl.
Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.
Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.

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PREP 30 mins
COOK 30 mins
READY IN 1 hr 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 14, 2010

Instead of 3 1/2 cups all-purpose flour, I used 2 cups all-purpose and 2 cups whole wheat. Other than that, I followed the recipe and it came out great! I used this for a pizza crust and it was quicker and more flavorful than other crust recipes I have used in the past. Thanks!

—Gila

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Most Helpful Critical Review

Oct 07, 2010

Too salty.

—Carson

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23 Ratings

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May 10, 2010

We loved these! I unearthed a can of chick peas in the pantry so I found a recipe for falafel but I needed some flat bread to go with them. THIS WAS PERFECT! There are a zillion uses for this bread from Mediterranean, to Mexican, to Italian, to Indian, and on and on. I used nonfat plain yogurt since that's what I had on hand. It seemed to work just fine. Will find this on our dinner table often!!

—bandrs

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Jun 29, 2010

I use melted unsalted butter in place of the margarine, which is much easier to mix with the milk and yogurt. Always turns out great!

—Boukey

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Apr 08, 2010

This recipe makes fabulous flat, round and soft pita bread! I used it for my Greek gyros! Perfect and I didn't change anything! Thank you Max, for this wonderful recipe. I've tried many but this one is the real thing!

—Athena E

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Mar 29, 2011

I made this almost exactly as given, except used Smart Balance Butter Blend instead of margarine. Mixing it with your hands is really the only way to get the dough fully incorporated, so while it is messy you have to just dive right in! I had a little trouble with the first flat bread I cooked. It would not brown or puff up. I turned up the heat on the skillet to medium and used a bit more olive oil for the rest of the dough, and it turned out beautiful with a really nice flavor. We served it with hummus and everyone loved it. I think this would also be delicious if the dough were brushed with oil on both sides and then cooked on the grill!

—A.S.G.

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Aug 02, 2010

Great recipe. I had a REALLY hard time getting the right consistency for the dough but it turned out great.

—eclarkson09

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Jul 29, 2010

Was good - a good sub for a tortilla or could of been made into a biscuit of sorts, LOL. Will make again when we are in need...thanks for the recipe though! Gunna keep it "in mind" for a "just in case" recipe"

—~susakins~

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Nutrition

Calories
220 kcal
11%

Carbohydrates
29.3 g
9%

Cholesterol
3 mg
1%

Fiber
1 g
4%

Protein
5.2 g
10%

Sodium
808 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Piadina Romagnola (Italian Flat Bread)

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 220
Calories from Fat: 81

% Daily Value *
Total Fat 9g 14 %
Saturated Fat 2g 10 %
Cholesterol 3mg 1 %
Sodium 808mg 32 %
** Potassium 71mg 2 %
Total Carbohydrates 29.3g 9 %
Dietary Fiber 1g 4 %
Protein 5.2g 10 %
Sugars 1.2g
** Vitamin A 7 %
** Vitamin C < 1 %
** Calcium 12 %
** Iron 18 %
** Thiamin 29 %
** Niacin 24 %
** Vitamin B6 1 %
** Magnesium 4 %
** Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.