Authentic Italian Flatbread Recipe: A Taste of Romagna

Ingredients

• 3/4 cup of milk
• 1/2 cup of margarine, softened
• A generous 1/2 cup of Greek yogurt
• 3 and a half cups of versatile all-purpose flour
• A tablespoon of salt
• A tablespoon of baking powder
• 1 single egg white

Step 1

Blend the milk, margarine, and yogurt harmoniously in a mixing bowl, creating a velvety mixture. In a separate spacious bowl, combine the flour, salt, baking powder, and egg white, blending them into a cohesive mix. Gradually combine the milky mixture into the flour blend, kneading the dough by hand until it detaches from the bowl's edges. Adjust the consistency by incorporating more flour or water as necessary, ensuring it reaches the desired balance between wetness and dryness. Cover the bowl with a moist cloth and allow the dough to rest at room temperature for half an hour, allowing the flavors to meld.

Step 2

Transfer the dough onto a lightly floured surface after the resting period; portion it into twelve equal pieces and shape them into smooth balls. Gently flatten and stretch each ball until it reaches a thinness of about 1/8-inch and expands to an 8-inch diameter, exhibiting a delicate touch.

Step 3

Prepare a cast iron skillet by lightly greasing it and heating it over a medium-low flame. Cook the dough discs in the skillet until they begin to firm up, typically taking 1 to 2 minutes per side. As the dough cooks, puncture it with a fork 3 to 4 times to prevent air bubbles from forming. Wrap the cooked pieces in a cloth to retain warmth and moisture until they are ready to be enjoyed.