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.
4 small piadine
In This Recipe
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.