Gluten-free piadina

Name: Gluten-free piadina
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: Gluten free flour mix (universal mix) 3 ½ cups; Water 0.8 cup; Extra virgin olive oil 2.7 tbsp; Fine salt 1 ¼ tsp; Baking soda 0.7 tsp

319

Calories per serving

Gluten Free

Energy Kcal 319
Carbohydrates g 54.7
of which sugars g 1
Protein g 5.8
Fats g 8.5
of which saturated fat g 1.2
Fiber g 1.7
Sodium mg 991

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Makes: 6 pieces
Cost: Very low
Note + 20 minutes of dough resting

PRESENTATION

The Romagna flatbread is an institution: sweet, without lard or with buckwheat, we have flatbreads for all tastes. Let's add the gluten-free flatbread to the cookbook, made with a mix of gluten-free flours that will guarantee you the same delicious result, ready to fill as you like best: speck and scamorza, cooked ham, brie and prosciutto or cherry tomatoes and mozzarella! Making the dough is very simple, the gluten-free flatbread is also perfect for enriching the bread basket, always gluten-free of course!

Come discover other Italian and non-Italian street foods

Chapati
Flour Tortillas
Crescione
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INGREDIENTS
for 6 piadinas: Gluten free flour mix 3 ½ cups (400 g) - (universal mix); Water 0.8 cup (200 g); Extra virgin olive oil 2.7 tbsp (40 g); Fine salt 1 ¼ tsp (7 g); Baking soda 0.7 tsp (3 g)

Preparation

How to prepare Gluten-free piadina

To prepare your flatbread, start by mixing the gluten-free mix, salt 1, and baking soda 2 in a bowl. Use a spoon to make a small well in the center and pour in all the water 3.

Also pour in the oil 4 and initially mix everything with the spoon 5, so that the liquids are absorbed 6.

Transfer the mixture to the counter and continue kneading it with your hands 7 for a few minutes until it becomes smooth and homogeneous 8. Let the dough rest in the refrigerator for 20 minutes wrapped in plastic wrap 9.

After the necessary time, take the dough out of the refrigerator and place it on a lightly floured surface. Cut the dough into 4 parts using a dough scraper 10 and roll out one part with a rolling pin to a thickness of 1/16 inch 11. Now cut your dough with a 7.9-inch diameter pastry cutter 12 to obtain a disc.

The flatbread is ready for cooking 13. Put a non-stick pan on medium heat and let it warm up for a few minutes. Now place your flatbread on the pan and cook it, continuing to rotate it with your hand 14 so that no bubbles form. When it is cooked on one side (it will take a few minutes), you can flip it and do the same procedure 15.

Once cooked, transfer the flatbread to a plate 17. Continue this way with the rest of the dough pieces. Knead the leftover scraps to make two more flatbreads. Once all the gluten-free flatbreads are cooked 18 you can fill them as you like!