The Piadina recipe.
I don't like that you can't leave comments at the end of each recipe. It's a helpful feature that is quite common on other food sites, especially food sites that sell stuff. Reader/cooks with experience can offer so much assistance and feedback, and readers don't have to search and/or leave the recipe page.
I did not love the results of the MS Piandina recipe. It was the first time I made flatbread. I followed the recipe to perfection, using metric and a scale. I purchased the same brand of lard. My dough came together in my Kitchenaid food processor exactly as it appears in the TV show, so I was very hopeful.
After resting and rolling, the dough seemed very greasy. My gut was telling me that 63 grams of lard may be overkill.
The dough fried beautifully in my cast iron skillet, but the cooking scent was not as strong as my pizza dough, which I also cook in a skillet. My finished piadina looked beautiful, but the dough did not bubble as it fried. No air pockets. And the cooked bread appeared quite dense. It was nowhere near as soft as I had imagined.
Not only did I not love the texture and mouth feel, I thought the flavor was lacking. There was plenty of salt, possibly too much, since it had a prominent salt taste. I make pie crust with lard and the distinct flavor is amazing. I was surprised by the piadina's lackluster flavor.
I've seen that naan recipes call for yeast and fermenting time, similar to pizza dough. I am wondering if adding yeast to this recipe and either cutting back on the lard or replacing it with olive oil could yield satisfying results. I don't mind waiting on dough if it means building flavor. I have no interest in bland bread.