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.
—KateAlice.
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Ingredients
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1/2 cup
buckwheat flour
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1/2 cup
quinoa flour
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1/2 teaspoon
baking soda
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2 tablespoons
olive oil
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4 tablespoons
milk
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4 tablespoons
water
Directions
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Have two sheets of parchment paper ready on your bench. In a large bowl, combine the buckwheat and quinoa flours, and the baking soda
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Add the olive oil, milk and 2 tablespoons of water. Mix with a wooden spoon until a dough begins to come together
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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
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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
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Set a lightly-greased frying pan to medium heat. Cook the piadine one at a time, until lightly browned on both sides.
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Serve warm: sprinkle with cheese, or make a grilled sandwich with vegetables or sliced meats.
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