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Author Notes: Here's a gluten-free version of the traditional Italian flatbread, a piadina. I love these warmed with some thinly sliced roasted vegetables and a sprinkle of a sharp cheese that melts the slices together.
Makes 4 small piadine
- 1/2 cup buckwheat flour
- 1/2 cup quinoa flour
- 1/2 teaspoon baking soda
- 2 tablespoons olive oil
- 4 tablespoons milk
- 4 tablespoons water
- Have two sheets of parchment paper ready on your bench. In a large bowl, combine the buckwheat and quinoa flours, and the baking soda
- Add the olive oil, milk and 2 tablespoons of water. Mix with a wooden spoon until a dough begins to come together
- Add the other 2 tablespoons of water as needed until all the flour is incorporated. I find it easier to mix with my hands; it will be a sticky dough
- Divide the dough into either four small or two larger balls. Transfer these to a sheet of parchment paper, cover with the second sheet and use a rolling pin to flatten the dough into discs
- Set a lightly-greased frying pan to medium heat. Cook the piadine one at a time, until lightly browned on both sides.
- Serve warm: sprinkle with cheese, or make a grilled sandwich with vegetables or sliced meats.
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