Piadina Romagnola (Italian Flat Bread) Tasty Recipes

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Piadina Romagnola (Italian Flat Bread)

"A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the only commonly used) or cold cuts and a tumbler of Sangiovese Superiore di Romagna from Forli'. The dough can sit down at 40 levels F (4 ranges C) up to two days."

Ingredients :

three/four cup milk
1/2 cup margarine, at room temperature
half cup Greek yogurt
three half cups all-motive flour
1 tablespoon salt
1 tablespoon baking powder
1 egg white

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Stir the milk, margarine, and yogurt collectively in a bowl.
Mix the flour, salt, baking powder, and egg white in a massive bowl. Pour the milk aggregate into the flour combination and work the combination collectively along with your palms until the dough separates from the edges of the bowl, including flour or water as needed to get the right consistency, so that it will be neither sticky nor dry. Cover with a humid fabric and permit stand at room temperature for half-hour.
Turn the dough out onto a gently floured surface; divide into 12 pieces and roll into balls. Roll and stretch every ball to about 1/8-inch thick and 8 inches in diameter.
Lightly oil a solid iron skillet and location over medium-low warmth. Cook the dough in the warm skillet till it begins to set, 1 to 2 minutes in line with facet. Pierce the dough with a fork 3 to four instances at the same time as it chefs. Wrap the finished pieces in a towel until prepared to serve.

Notes :

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