Servings: 4 10" flatbreads

1/2 cup water ½ cup water
1/4 cup plain whole-milk yogurt ¼ cup plain whole-milk yogurt
2 cups bread flour 2 cups bread flour
2 teaspoons Kosher Salt 2 teaspoons Kosher Salt
1 1/2 teaspoons baking powder 1 ½ teaspoons baking powder
1/3 cup Lard or Vegetable shortening ⅓ cup Lard or Vegetable shortening

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.
Divide the dough into four equal pieces and wrap in plastic wrap. Let rest for 15 minutes. Meanwhile, prepare toppings.
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  Prosciutto, Arugula and Ricotta Filling
Ingredients:  Ingredients:
3/4 cup whole-milk ricotta cheese  ¾ cup whole-milk ricotta cheese
1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice  ½ teaspoon grated lemon zest, plus 2 tablespoons lemon juice
Kosher salt and ground black pepper  Kosher salt and ground black pepper
8 slices prosciutto, room temperature  8 slices prosciutto, room temperature
4 ounces baby arugula (about 4 cups)  4 ounces baby arugula (about 4 cups)
3 tablespoons extra-virgin olive oil  3 tablespoons extra-virgin olive oil
Directions:  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.  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  Lahmajoun with Lamb Filling
Ingredients:  Ingredients:
8 ounces ground lamb  8 ounces ground lamb
1/2 large yellow onion, finely chopped (about 3/4 cup)  ½ large yellow onion, finely chopped (about ¾ cup)
1 large red bell pepper, cored and finely chopped  1 large red bell pepper, cored and finely chopped
2 teaspoons red pepper flakes  2 teaspoons red pepper flakes
1 teaspoon sweet smoked paprika  1 teaspoon sweet smoked paprika
1 teaspoon ground cumin  1 teaspoon ground cumin
Kosher salt and ground black pepper  Kosher salt and ground black pepper
14 1/2 ounce can fire-roasted crushed tomatoes  14 ½ ounce can fire-roasted crushed tomatoes
1/2 cup plain whole-milk Greek-style yogurt  ½ cup plain whole-milk Greek-style yogurt
4 tablespoons lemon juice (1 to 2 lemons), divided  4 tablespoons lemon juice (1 to 2 lemons), divided
2 cups lightly packed flat-leaf parsley leaves  2 cups lightly packed flat-leaf parsley leaves
2 cups lightly packed mint leaves, torn  2 cups lightly packed mint leaves, torn
Directions:  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 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.  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  Spicy Garlic-and-Herb Oil
Ingredients:  Ingredients:
2 cups lightly packed flat-leaf parsley leaves  2 cups lightly packed flat-leaf parsley leaves
10 tablespoons extra-virgin olive oil  10 tablespoons extra-virgin olive oil
1/2 cup coarsely chopped fresh chives  ½ cup coarsely chopped fresh chives
1/4 cup coarsely chopped fresh dill  ¼ cup coarsely chopped fresh dill
1 tablespoon red pepper flakes  1 tablespoon red pepper flakes
1 large garlic clove, smashed  1 large garlic clove, smashed
1 teaspoon kosher salt  1 teaspoon kosher salt
1/2 teaspoon ground black pepper  ½ teaspoon ground black pepper
Directions:  Directions:
In a food processor, combine all ingredients and process until smooth, about 20 seconds, scraping the bowl as needed.  In a food processor, combine all ingredients and process until smooth, about 20 seconds, scraping the bowl as needed.