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4 10-inch flatbreads

30 minutes

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A combination of lard and yogurt gave this dough a supple texture. Though it was not as flavorful, vegetable shortening worked as a substitute for lard. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand. Roll out the rounds as evenly as possible. Let the dough rest if it resists rolling or snaps back. And if the char on the first piadina is too light, heat the pan several minutes longer.


10-inch flatbreads

30 minutes


  • ½

    cup water

  • ¼

    cup plain whole-milk yogurt


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Jan B.
August 23, 2022
Nice alternative to commercial flatbread
This flatbread mixes up quickly and cooks in just a few minutes. Easy-to=make component of a shawarma or halal chicken dish.
James T.
February 7, 2024
Very good, simple to make
I followed the measurements but did not use a food processor. Instead I stirred it up in a bowl, kneading it by hand at the end. And I used vegetable shortening instead of lard.
Sheryl T.
January 6, 2024
Pork Fat
I made this today. Amazing! I found that in San Antonio, regular lard had trans fats added—go figure. So I used pork fat—still a solid. Yum yum.
William W.
September 30, 2023
Bacon Fat substitute for lard?
I don’t have any lard. Would bacon fat work as a substitute?
Leslie B.
September 4, 2023
Delish & easy
Superior to Pita... Fail proof.
Darcy N.

Do you have a preferred brand of lard, or just what’s readily available at the store? Also if one wanted to use olive oil, is the amount the same? Thanks.

Janelle C.

Hi Darcy,

Just use what's available at your local supermarket. Vegetable shortening would make a better substitution than olive oil as the oil will alter the texture of the dough.

The Milk Street Team

Lucia D.

Would you be able to use butter instead of olive oil or lard?

Janelle C.

This is a great question. Would you post it in our Q&A Forum for Milk Street Insiders and Digital subscribers? It's currently free for all to use and we're sure others would love to hear the answer to this one.

The Milk Street Team

Leah H.

I use butter instead of lard. I also sub whole wheat flour for half of the flour required. In addition, I brush the top of each piadina with a little ghee as I remove from my skillet. This recipe has become a staple in my family.

Carolyn C.

I'll try this with goat butter instead and serve it with the pork recipe from the Greek island of Ikari.

mary O.

Could you sub sour cream for the yogurt?

Janelle C.

Hi Mary,

You might find the following article helpful:

The Milk Street Team

Martha D.

Can Greek style yogurt be used?

Janelle C.

Hi Martha,

Greek yogurt will change the texture of the flatbread. You may also want to try this recipe instead that uses Greek yogurt:

The Milk Street Team

Adam D.

Ingredients should be clarified to reflect 1/2 cup water, divided. Great recipe otherwise. Any thoughts on making a double batch to freeze and reheat later?

Leslie Price M.

My 10 year old grandson made this today. We did not use a food processor, but rather a pastry cutter to cut in the lard, and a spoon to stir in the liquid ingredients. He especially enjoyed the texture of the dough, working it a bit and then rolling it out.
It is so easy that I don't think I'd bother making a double batch to freeze. Just whip up a new batch!

Mariah G.

This was easy and delicious. We made them as a side for grilled chicken thighs with tzatziki. I let them rest for an hour. They were soft and pliable, very easy to roll out. Next time I will brush one side with a little bit of oil and sprinkle with salt.

Mosi K.

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