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Piadina
A combination of lard and yogurt gave this dough a supple texture. Though it was not as flavorful, vegetable shortening worked as a substitute for lard. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand. Roll out the rounds as evenly as possible. Let the dough rest if it resists rolling or snaps back. And if the char on the first piadina is too light, heat the pan several minutes longer.
4
10-inch flatbreads
30 minutes
Ingredients
-
½
cup water
-
¼
cup plain whole-milk yogurt
Directions
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01In a liquid measuring cup, whisk together ¼ 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 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute.
Reviews
February 18, 2025
Tasty with tallow too
Used pure 100% grass fed beef tallow as I couldn’t find good lard on short notice. Awesome results. Will try with a premium lard next!
February 7, 2024
Very good, simple to make
I followed the measurements but did not use a food processor. Instead I stirred it up in a bowl, kneading it by hand at the end. And I used vegetable shortening instead of lard.
September 30, 2023
Bacon Fat substitute for lard?
I don’t have any lard. Would bacon fat work as a substitute?
September 4, 2023
Delish & easy
Superior to Pita... Fail proof.
January 28, 2025
Piadina
This had a good flavor and tender texture but I need to work on my technique for rolling and cooking. That said, I do not have as large a food processor as Milk Street and so had to use my stand mixer. I whisked all the dry ingredients before adding the other ingredients and it seemed to come together as described. It would be helpful if (1) you stated the size food processor required and (2) you gave alternative directions for mixing. I encountered the same problem with your Bolivian Corn Bread (delicious) but that was no problem because a processed the corn and milk in 2 batches before finishing the recipe. Home cooks often do not the high-end equipment that you have at Milk Street. Thanks!
My 10 year old grandson made this today. We did not use a food processor, but rather a pastry cutter to cut in the lard, and a spoon to stir in the liquid ingredients. He especially enjoyed the texture of the dough, working it a bit and then rolling it out.
It is so easy that I don't think I'd bother making a double batch to freeze. Just whip up a new batch!
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Do you have a preferred brand of lard, or just what’s readily available at the store? Also if one wanted to use olive oil, is the amount the same? Thanks.