The soft flatbread with milk and yogurt is a light and genuine variant of the classic Romagna flatbread. In this recipe, lard is replaced with extra virgin olive oil, milk, and yogurt, resulting in a quick dough that does not require long rising times (15 minutes) and will allow you to bring a soft, elastic, and fragrant flatbread to the table in a few minutes.
Thanks to the yogurt, the flatbread retains a soft consistency even after cooking, while the milk adds delicacy and a more neutral taste, making it perfect for filling in many ways. You can serve it with cold cuts and cheese for a quick dinner, with grilled vegetables for a light version, or try it in a sweet key with jam or spreadable cream.
It keeps well even for the next day and can be frozen: just separate it with parchment paper and heat it directly when needed.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 5 flatbreads with a diameter of 7 inches
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the soft flatbread with milk and yogurt:
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1/3 cup plain natural yogurt
- 1/4 cup whole milk
- 2 tablespoons extra virgin olive oil
Tools for the soft flatbread with milk and yogurt:
- 1 Bowl
- 1 Spoon
- 1 Pastry Board wood
- 1 Rolling Pin
Steps for preparing the dough and cooking the soft flatbread with milk and yogurt:
In a bowl, add the flour, baking soda, and fine salt, then use a spoon to mix the ingredients well.
Add the extra virgin olive oil, milk, and yogurt, and start to combine the ingredients with a spoon. Then transfer the mixture onto a lightly floured pastry board and knead the ingredients until you have a smooth and homogeneous dough.
Place the dough ball in the bowl, cover it with a cloth, and let rest for 15 minutes.
Heat a non-stick pan, then cook the flatbreads one at a time, first on one side and then turning them to finish cooking.
Serve the flatbreads immediately while still hot.
After the resting time, divide the dough ball into 5 parts (we prepared flatbreads with a diameter of 7 inches, if you want them larger, divide the dough into 4 or 3 parts).
Roll out thin sheets with the rolling pin.
If you want a regular shape, once done, place a plate on top and cut along the circumference with a knife.
FAQ (Questions and Answers)
Can I prepare the flatbread in advance?
Yes, you can prepare it in the morning and keep it covered with a cloth. Before serving, just heat it in a pan for a few minutes.
Can the flatbread with milk and yogurt be frozen?
Certainly. Once cooked and cooled, you can freeze it by separating the flatbreads with parchment paper. When needed, heat it directly in the pan or for a few minutes in an air fryer.
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt makes the dough even softer and slightly more flavorful.
What type of milk is best to use?
Whole milk makes the flatbread softer and more flavorful, but you can also use semi-skimmed or lactose-free milk.
Can I cook the flatbreads in an air fryer?
Certainly, follow HERE for the procedure.
