Piadine, an Italian flatbread, is quick and easy to make in a skillet at home thanks to yogurt, which yields a supple texture. No yeast, rising, or oven required for this recipe from Milk Street.
Piadine are often served with fillings such as cured meats, greens, and fresh cheeses that soften in the warmth of the freshly cooked bread. Below, are three recipes for three fillings, each with their own combination of ingredients and delicious flavors.
Italian Flatbread (Piadina)
Makes four 10-inch flatbreads
Ingredients:
- 1/2 cup water
- 1/4 cup plain whole-milk yogurt
- 2 cups bread flour
- 2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 1/3 cup lard, room temperature
Directions:
In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt. In a food processor, combine the flour, salt, and baking powder—process 5 seconds. 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 one tablespoon at a time until the dough forms a smooth ball, about 1 minute.
Divide the dough into four 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.
Prosciutto, Arugula and Ricotta Filling
Ingredients:
- 3/4 cup whole-milk ricotta cheese
- 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
- Kosher salt and ground black pepper
- 8 slices prosciutto, room temperature
- 4 ounces baby arugula (about 4 cups)
- 3 tablespoons extra-virgin olive oil
Directions:
In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Spread the ricotta mixture evenly over half of each piadina, then top with two slices of prosciutto. In a medium bowl, toss the arugula with the lemon juice and a pinch of salt. Mound on top of the prosciutto. Drizzle with oil and fold.
Lahmajoun with Lamb Filling
Ingredients:
- 8 ounces ground lamb
- 1/2 large yellow onion, finely chopped (about 3/4 cup)
- 1 large red bell pepper, cored and finely chopped
- 2 teaspoons red pepper flakes
- 1 teaspoon sweet smoked paprika
- 1 teaspoon ground cumin
- Kosher salt and ground black pepper
- 14 1/2 ounce can fire-roasted crushed tomatoes
- 1/2 cup plain whole-milk Greek-style yogurt
- 4 tablespoons lemon juice (1 to 2 lemons), divided
- 2 cups lightly packed flat-leaf parsley leaves
- 2 cups lightly packed mint leaves, torn
Directions:
In a 12-inch nonstick skillet over medium heat, cook the lamb, stirring and breaking up the meat, until beginning to brown, 2 to 3 minutes. Add the onion, bell pepper, pepper flakes, paprika, cumin, two teaspoons salt, and one teaspoon pepper. Cook, occasionally stirring, for 5 minutes. Add the tomatoes and cook until most of the liquid has evaporated - about 8 minutes.
In a small bowl, whisk together the yogurt and two tablespoons of the lemon juice. In a medium bowl, combine the parsley, mint, and remaining lemon juice. Season with salt and pepper. Spread the lamb mixture evenly over half of each piadina. Drizzle with the yogurt mixture, top with herbs, and fold in half.
Spicy Garlic-and-Herb Oil
Ingredients:
- 2 cups lightly packed flat-leaf parsley leaves
- 10 tablespoons extra-virgin olive oil
- 1/2 cup coarsely chopped fresh chives
- 1/4 cup coarsely chopped fresh dill
- 1 tablespoon red pepper flakes
- 1 large garlic clove, smashed
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Directions:
In a food processor, combine all ingredients and process until smooth, about 20 seconds, scraping the bowl as needed.
