Cheese Piadinas

• Makes 12-14 piadinas
• 4 cups flour
• 25 g fresh yeast (2 1/4 tsp active dry yeast)
• 2 eggs
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup (240 ml) warm milk
• 7 oz (200 g) cheese (I used some sheep cheese)
• 1 tbsp fresh dill weed, chopped
• 1 bunch green onion, chopped

Directions

1. In a large bowl, mix flour with salt and sugar. Dissolve the fresh yeast in warm milk and add to the flour mixture. Add eggs and rest of the milk and mix everything together. Incorporate the cheese onion and dill using your hands, knead until smooth. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until nearly doubled in size.
2. Punch the dough down, knead, and cut into 12-14 equal pieces. Roll out each one to a circle about 8 inches (20 cm) in diameter and 1/7-inch (3 -4mm) thick.
3. Preheat a large non-stick pan. Put a little bit of oil in the pan. Cook the piadina on both sides until the dough is brown but still soft.