Piadina Romagnola

1. Merge together the milk, margarine, and yogurt together in a bowl and mix well.
2. Blend together the flour, salt, baking powder, and egg white in a large bowl.
3. Next, pour the milk mixture into the flour mixture and knead the mixture using your hands until the dough leaves the sides of the bowl.
   Add flour or water while kneading (as needed) to get evenness. The end product should be neither gluey nor dry.
4. Cover with a wet cloth and let it be at room temperature for exactly 30 minutes.
5. Move the dough out and place onto a lightly floured surface. Cut into 12 equal pieces and turn into balls.
6. Now roll and elongate each ball to about 1/8-inch thick and 8 inches wide.
7. Turn on medium-low heat and place a lightly greased (with oil) cast iron skillet on it. Add the dough to the skillet when hot and sauté until it starts to set, roughly about 1 to 2 minutes per side.
8. While the dough cooks, prick it with a fork 3 to 4 times. Drape the finished pieces in a towel until ready to serve.
9. Stuff and serve/devour!

Trivia

Almost a century ago, Piadina was a food that was for the poor in light of the fact that it was thought to be a bread substitute.

However, amid the 60s, women  began to get ready and offer it on the streets of the town with a pushcart and a shoreline umbrella, and soon enough Piadina turned into a genuine feast.

These days you can discover Piadina in numerous binges down the Romagna drift or Romagna towns.