Reviewed: Aug. 17, 2012

This is a wonderful, fool proof flat bread recipe. I made it with my students. Needless to say anything... The only ingredient I replaced was the Greek yogurt with regular, traditional one, since here in Petropolis, Rio de Janeiro, I couldn't find the Greek kind. Thank you so very much for sharing. I love Allrecipes website!

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Reviewer:

Cecilia

Reviewed: Jun. 30, 2012

My daughter and I made it today. It was really good. We substituted margarine for the butter and we didn't have any Greek Yogurt, so we used sour cream instead. Needless to say, it came out perfect. We also did an experiment and rolled shredded cheese into the last dough ball. It was great as well. Try it!

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Reviewer:

Natalka

Reviewed: Feb. 27, 2012

A wonderful, easy recipe. Have made it three times now and my family loves it! I replace yogurt with sour cream because we eat our yogurt too fast. Will make again and again. Thanks so much for sharing!

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Reviewer:

twenga

Reviewed: Sep. 7, 2011

Very good flatbread that is in the permanent rotation in our household. I sub butter for the margarine, since margarine is so salty and just not good for you... also a stick of margarine hasn't graced my kitchen in 20 years.. LOL! I sometimes add a bit of minced garlic to the milk mixture as well a few dried herbs.

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Reviewer:

Legomom

Cooking Level: Expert

Reviewed: Aug. 1, 2011

I made the piadina as written (except I used butter instead of margarine) and it turned out great! I actually warmed the milk/yogurt/butter mixture because the butter was too hard, but it made it very easy to mix together. The consistency was great--just added a touch of water. I didn't have a rolling pin, so mine turned out smaller and thicker than normal. It's been years since I had piadina from Italy, so I can't say whether it tastes truly authentic or not, but I think it was pretty close. Thanks :)

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Reviewer:

crystalleariley

Cooking Level: Beginning

Reviewed: May 20, 2011

Well....I added 1/2 glove of minced garlic, 1 sprig of Rosemary and 2 sprigs of Thyme in the dough. Then followed the directions as instructed. Once cooled the flavor was great! I then added a topping of the Turkey and Yam Spicy Tacos on Allrecipes and a little grated Mozzerella. Wonderful...but I would add more garlic...TRY IT

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I'm Hungry

Cooking Level: Intermediate

Living In: Tehachapi, California, USA

Reviewed: 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!

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Reviewer:

A.S.G.

Cooking Level: Expert

Home Town: Columbia City, Indiana, USA

Living In: Madison, Connecticut, USA

Reviewed: Jan. 20, 2011

I couldn't be more happy - - - I had some yogurt I had to use up, so I made this recipe and then a small batch of Labneh with the remaining yogurt. Absolutely delightful! I halved recipe, but ended up having to add quite a bit more flour (perhaps another 1/4 cup) to achieve the consistency I believe you recommended (not too sticky, not too dry).

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Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Dec. 13, 2010

This was very nice. Perfect for when I am in need of a fast flatbread. It seemed to lack a certain depth of flavor (probably because it was a quick-bread & not from yeast), but all things considered, I will make this again! Thanks for sharing!

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