Description
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.
Ingredients
- ¾ cup milk
- ½ cup margarine, at room temperature
- ½ cup Greek yogurt
- 3 ½ cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon baking powder
- 1 egg white
Instructions
- Stir the milk
- margarine
- and yogurt together 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 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 12