Romagna-Style Piadina (Italian Flatbread)

1. 1

   Combine the milk, margarine, and yogurt in a bowl and stir together.

2. 2

   In a large bowl, mix the flour, salt, baking powder, and egg white. Pour the milk mixture into the flour mixture and use your hands to bring the dough together until it pulls away from the sides of the bowl, adding flour or water as needed so it is neither sticky nor dry. Cover with a damp cloth and let it rest at room temperature for 30 minutes.

3. 3

   Turn the dough out onto a lightly floured surface; divide it into 12 pieces and shape each into a ball. Roll and stretch each ball to about 1/8 inch thick and 8 inches across.

4. 4

   Lightly oil a cast iron skillet and set it over medium-low heat. Cook the dough in the hot skillet until it starts to set, 1 to 2 minutes per side. While it cooks, pierce the dough with a fork 3 to 4 times. Wrap the finished pieces in a towel until ready to serve.

• Calories 206.6 kcal — Moderate 10%
• Protein 5.48 g — Moderate 11%
• Carbohydrate 30.08 g 11%
• Total Fat 6.39 g — Moderate 8%
• Saturated Fat 1.61 g — Moderate 8%
• Trans Fat 0.97 g ▲ High --
• Cholesterol 2.49 mg ⌄ Low Source 1%
• Sodium 37.66 mg ⌄ Low Source 2%
• Dietary Fiber 1.32 g ⌄ Low Source 5%
• Total Sugars 1.73 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 32.63 mg ⌄ Low Source 3%
• Iron 1.86 mg — Moderate 10%
• Potassium 51.35 mg ⌄ Low Source 1%
• Vitamin A 85.15 mcg ⌄ Low Source 9%
• Vitamin C 0.0 mg ⌄ Low Source 0%
• Vitamin D 0.18 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten