About this recipe:This is a recipe for an Italian flatbread. It's made by combining milk, margarine, yoghurt, flour, salt, baking powder and an egg white, which is then rolled thin and cooked in a frying pan.
Makes: 12 piadina
110g margarine, at room temperature
100g Greek yoghurt
440g plain flour
1 tablespoon salt
1 tablespoon baking powder
1 egg white
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Stir the milk, margarine and yoghurt together in a bowl.
Mix the flour, salt, baking powder and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.
Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 3mm thick and 20cm in diameter.
Lightly oil a cast iron frying pan and place over medium-low heat. Cook the dough in the hot frying pan until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.