Rating: 4.65 stars
40 Ratings
  • 5 star values: 30
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
30 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 piadina
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the milk, margarine, and yogurt together in a bowl.

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  • 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.

Nutrition Facts

220 calories; protein 5.2g; carbohydrates 29.3g; fat 9g; cholesterol 3.1mg; sodium 807.9mg. Full Nutrition
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Reviews (40)

Most helpful positive review

Rating: 5 stars
07/14/2010
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! Read More
(26)

Most helpful critical review

Rating: 3 stars
10/07/2010
Too salty. Read More
(5)
40 Ratings
  • 5 star values: 30
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/14/2010
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! Read More
(26)
Rating: 5 stars
06/29/2010
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! Read More
(19)
Rating: 5 stars
05/10/2010
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!! Read More
(17)
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Rating: 5 stars
04/08/2010
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! Read More
(10)
Rating: 5 stars
03/29/2011
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! Read More
(9)
Rating: 5 stars
09/07/2011
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. Read More
(7)
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Rating: 5 stars
12/25/2014
Fantastic piadine. I have made three different batches of these (actually halving the recipe each time) each time using butter or lard instead of margarine. The first time indeed was too salty for me especially seeing that they get filled with salumi (deli meats) and cheeses that are already very savoury. The second batch I put a pinch of salt and they were great. Definitely as reviewed before a forgivable dough. All the ratios seem to be right on. Then I made a gluten free version replacing the flour with 3/4 of the total flour quantity for gluten free all purpose flour and 1/4 gluten free whole grain flour. Once cooked they are bendable soft and delicious. I have posted my picture of the gluten free version with bresaola rucola and parmigiano reggiano shavings and "un filo d'olio" which is just a touch of fresh olive oil. Living in Italy it seems strange that I would make these at home but I prefer to make food from scratch for my kids nor can I find a good gluten free version. Yum!!!! Thank you Max for this recipe. Will be making these always. Read More
(7)
Rating: 5 stars
08/02/2010
Great recipe. I had a REALLY hard time getting the right consistency for the dough but it turned out great. Read More
(6)
Rating: 3 stars
10/07/2010
Too salty. Read More
(5)