If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
cup buckwheat flour
cup quinoa flour
teaspoon baking soda
tablespoons olive oil
- 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.