Piadina

Piadina

30 minutes

4 10-inch flatbreads

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.

Ingredients

For the Piadine
  • ½

    cup water

  • ¼

    cup plain whole-milk yogurt

  • 311

    grams (2 cups) bread flour

  • 2

    teaspoons kosher salt

  • teaspoons baking powder

  • 63

    grams (⅓ cup) lard, room temperature

For the prosciutto, arugula and ricotta filling
  • ¾

    cup whole-milk ricotta cheese

  • ½

    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

Piadina

Get Ready to Cook

4

10-inch flatbreads

30 minutes

Ingredients

For the Piadine
  • ½

    cup water

  • ¼

    cup plain whole-milk yogurt

  • 311

    grams (2 cups) bread flour

  • 2

    teaspoons kosher salt

  • teaspoons baking powder

  • 63

    grams (⅓ cup) lard, room temperature

For the prosciutto, arugula and ricotta filling
  • ¾

    cup whole-milk ricotta cheese

  • ½

    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

Step 1 of 4

Mix and form the dough

½
cup water
¼
cup plain whole-milk yogurt
311
grams (2 cups) bread flour
2
teaspoons kosher salt
teaspoons baking powder
63
grams (⅓ cup) lard, room temperature

In 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.

Step 2 of 4

Roll the dough and cover

Divide the dough into 4 pieces. Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes.

Step 3 of 4

Prepare the filling

¾
​cup whole-milk ricotta cheese
½
teaspoon grated lemon zest, plus 2 tablespoons lemon juice
Kosher salt and ground black pepper
4
ounces baby arugula (about 4 cups)

In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. In a medium bowl, toss the arugula with the lemon juice and a pinch of salt.

Step 4 of 4

Cook until charred, cool and serve

8
slices prosciutto
3
tablespoons extra-virgin olive oil

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. 


Spread the ricotta mixture evenly over half of each piadina, then top with the arugula and 2 slices of prosciutto before drizzling with oil.

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Done!

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