Piadina Romagnola (Italian Flat Bread)

Piadina Romagnola (Italian Flat Bread)

21 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
Max_a_romagnolo_In_America
Recipe by  Max_a_romagnolo_In_America

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 piadina

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Directions

  1. Stir the milk, margarine, and yogurt together in a bowl.
  2. 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.
  3. 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.
  4. 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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Reviews (21)

Rate This Recipe
Gila
18

Gila

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!

bandrs
15

bandrs

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!!

Boukey
9

Boukey

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!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 220 cal
  • 11%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 29.3 g
  • 9%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 808 mg
  • 32%

Based on a 2,000 calorie diet

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