Piadina Romagnola (Italian Flat Bread) Best Dishes

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Piadina Romagnola (Italian Flat Bread)

"A flat bread from the Italian location Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a pitcher of Sangiovese Superiore di Romagna from Forli'. The dough can sit down at forty tiers F (four ranges C) up to 2 days."

Ingredients :

three/four cup milk
half of cup margarine, at room temperature
1/2 cup Greek yogurt
three half of cups all-purpose 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 large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your palms until the dough separates from the perimeters of the bowl, adding flour or water as had to get the right consistency, so one can be neither sticky nor dry. Cover with a moist fabric and allow stand at room temperature for 30 minutes.
Turn the dough out onto a lightly floured floor; divide into 12 portions 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 location over medium-low warmness. Cook the dough inside the hot skillet till it starts to set, 1 to 2 mins in line with facet. Pierce the dough with a fork three to 4 times even as it chefs. Wrap the finished portions in a towel till equipped to serve.

Notes :

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