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Italian Flatbread (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.

Servings: 4 10" flatbreads

Servings: 4 10" flatbreads
  • ½ cup water
  • ¼ cup plain whole-milk yogurt
  • 2 cups bread flour
  • 2 teaspoons Kosher Salt
  • 1 ½ teaspoons baking powder
  • ⅓ cup Lard or Vegetable shortening
  1. In a liquid measuring cup, whisk together ¼ cup of the water and the yogurt. In a food processor with dough blade, combine the flour, salt and baking powder. Process for 5 seconds. Add the Lard/Shortening and process until combined, about 10 to 20 seconds. With the processor running, add the yogurt mixture. With the processor still running, add the remaining water one tablespoon at a time until the dough forms into a smooth ball, about a minute or so.
  2. Divide the dough into four equal pieces and wrap in plastic wrap. Let rest for 15 minutes. Meanwhile, prepare toppings.
  3. When ready to make the piadine, roll each dough ball into a 10" round. Poke holes all over with a fork. Heat a 12" cast-iron skillet over medium heat 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.
  • Prosciutto, Arugula and Ricotta Filling
  • Ingredients:
  • 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
  • Directions:
  • In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Spread the ricotta mixture evenly over half of each piadina, then top with two slices of prosciutto. In a medium bowl, toss the arugula with the lemon juice and a pinch of salt. Mound on top of the prosciutto. Drizzle with oil and fold.
  • Lahmajoun with Lamb Filling
  • Ingredients:
  • 8 ounces ground lamb
  • ½ large yellow onion, finely chopped (about ¾ cup)
  • 1 large red bell pepper, cored and finely chopped
  • 2 teaspoons red pepper flakes
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon ground cumin
  • Kosher salt and ground black pepper
  • 14 ½ ounce can fire-roasted crushed tomatoes
  • ½ cup plain whole-milk Greek-style yogurt
  • 4 tablespoons lemon juice (1 to 2 lemons), divided
  • 2 cups lightly packed flat-leaf parsley leaves
  • 2 cups lightly packed mint leaves, torn
  • Directions:
  • In a 12-inch nonstick skillet over medium heat, cook the lamb, stirring and breaking up the meat, until beginning to brown, 2 to 3 minutes. Add the onion, bell pepper, pepper flakes, paprika, cumin, two teaspoons salt, and one teaspoon pepper. Cook, occasionally stirring, for 5 minutes. Add the tomatoes and cook until most of the liquid has evaporated - about 8 minutes.
  • In a small bowl, whisk together the yogurt and two tablespoons of the lemon juice. In a medium bowl, combine the parsley, mint, and remaining lemon juice. Season with salt and pepper. Spread the lamb mixture evenly over half of each piadina. Drizzle with the yogurt mixture, top with herbs, and fold in half.
  • Spicy Garlic-and-Herb Oil
  • Ingredients:
  • 2 cups lightly packed flat-leaf parsley leaves
  • 10 tablespoons extra-virgin olive oil
  • ½ cup coarsely chopped fresh chives
  • ¼ cup coarsely chopped fresh dill
  • 1 tablespoon red pepper flakes
  • 1 large garlic clove, smashed
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Directions:
  • In a food processor, combine all ingredients and process until smooth, about 20 seconds, scraping the bowl as needed.

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