Piadina Italian Flat Bread Milk Street METRIC MEASURE
A combination of lard and yogurt gave this dough a supple texture. Though it was not as flavorful, vegetable shortening worked as a substitute for lard. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand. Roll out the rounds as evenly as possible. Let the dough rest if it resists rolling or snaps back. And if the char on the first piadina is too light, heat the pan several minutes longer.
½ Cup Water
¼ Cup Plain Whole-Milk Yogurt
311 Grams (2 Cups) Bread Flour
2 Teaspoons Kosher Salt
1½ Teaspoons Baking Powder
63 Grams (⅓ Cup) Lard, or Crisco® Room Temperature
In a liquid measuring cup, whisk together ¼ cup of the water and the yogurt. In a food processor, combine the flour, salt and baking powder. Add the lard and process until combined, about 10 seconds. With the processor running, add the yogurt mixture. With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute.
Divide the dough into 4 pieces. Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare toppings.
Roll each dough ball into a 10-inch round. Poke the surfaces all over with a fork.
Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes. One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes.
Using tongs, flip and cook for 30 seconds. Transfer to a plate and cover loosely with foil.