Piadina Romagnola (Italian Flat Bread) with Filling Ideas

By lorik

Ingredients

• Prosciutto, Arugula and Ricotta (enough for 4):
• 3/4 cup milk
• 1/2 cup margarine, at room temperature (melted, cooled unsalted butter can be used)
• 1/2 cup Greek yogurt
• 3 1/2 cups all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon baking powder
• 1 egg white
• 3/4 cup whole-milk ricotta cheese
• 1/2 tsp grated lemon zest, plus 2 Tbsp lemon juice
• Kosher salt and Ground Black pepper
• 8 slices prosciutto, room temperature
• 4 ounces (about 4 cups) baby arugula
• 3 Tbsp extra virgin olive oil
• Lahmajoun with Lamb:
• 8 ounces ground lamb
• 1/2 large yellow onion, finely chopped (about 3/4 cup)
• 1 large red bell pepper, cored and finely chopped
• 2 tsps red pepper flakes
• 1 tsp sweet smoked paprika
• 1 tsp ground cumin
• Kosher salt and ground black pepper
• 1 14 1/2 ounce can fire roasted crushed tomatoes
• 1/2 cup plain whole milk Greek-style yogurt
• 4 Tbsp lemon juice, divided
• 2 cups lightly packed flat leaf parsley leaves
• 2 cups lightly packed mint leaves, torn
• Spicy Garlic and Herb Oil:
• 2 cups lightly packed flat leaf parsley leaves
• 10 Tbsp extra virgin olive oil
• 1/2 cup coarsely chopped fresh chives
• 1/4 cup chopped fresh dill
• 1 Tbsp red pepper flakes
• 1 large garlic clove, smashed
• 1 tsp kosher salt
• 1/2 tsp black pepper

Details

Servings 12
Preparation time 30mins
Cooking time 90mins
Adapted from allrecipes.com

Preparation

Step 1

Stir the milk, margarine, and yogurt 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 1/8-inch thick and 8 inches in diameter.

Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet 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.

Prosciutto, Arugula and Ricotta Filling:
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 2 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 olive oil and fold.

Lamb filling:
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, 2 tsp salt and 1 tsp pepper. Cook, stirring occasionally 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 2 Tbsp 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 oil:
In a food processor, combine all ingredients and process until smooth, about 20 seconds, scraping the bowl as needed.