Gluten Free Piadina Italian Flat Bread Recipes

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PIADINA ROMAGNOLA (ITALIAN FLAT BREAD)



Piadina Romagnola (Italian Flat Bread) image

A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days.

Provided by Max_a_romagnolo_In_America

Categories     Bread     Quick Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7

¾ cup milk
½ cup margarine, at room temperature
½ cup Greek yogurt
3 ½ cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
1 egg white

Steps:

  • Stir the milk, margarine, and yogurt together in a bowl.
  • Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.
  • Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
  • Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.

Nutrition Facts : Calories 219.9 calories, Carbohydrate 29.3 g, Cholesterol 3.1 mg, Fat 9 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 807.9 mg, Sugar 1.2 g

PIADINA - ITALIAN FLAT BREAD FOR EVERYTHING!



Piadina - Italian Flat Bread for Everything! image

Recipe Origin: Republic of San Marino, Italy. This makes tremendously great pizza crust for pizza rustica or any of your favorite toppings. You can also use this bread like a focaccia. This bread is very versatile for sandwiches, Indian style tacos, salad toppings or just about anything else you can think of. Simply grill them up and top with your imagination.

Provided by Brandess

Categories     Quick Breads

Time 20m

Yield 5 serving(s)

Number Of Ingredients 8

3 cups flour
3 tablespoons extra virgin olive oil
1 teaspoon salt (1 1/2 tsp if using Kosher salt)
2 teaspoons baking powder
1 pinch baking soda
1 tablespoon rosemary, chopped fresh
1 teaspoon garlic, finely chopped fresh
1 cup ice water

Steps:

  • In a large bowl place all dry ingredients, mix well. Make a well and add oil and water. Slowly incorporate the flour into the liquid until it forms a dough. If you need to add more water, add a tablespoon at a time until the dough is easy to handle.
  • Knead for a short time until dough is smooth. Cut into 4 or 5 pieces. Roll out thin to about an 8" circle (the thinner the better).
  • Heat a large skillet on a high flame, when hot reduce heat, brush with oil and place flat bread in skillet, prick bread with a fork. Turn over brush with more oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread.
  • Very good to eat with sauteed greens such as escarole. This recipe makes about four or five 8" to 10" Piadinas.

Nutrition Facts : Calories 346.8, Fat 8.9, SaturatedFat 1.2, Sodium 626.4, Carbohydrate 57.9, Fiber 2.1, Sugar 0.2, Protein 7.8

PIADINA (ITALIAN FLATBREAD)



Piadina (Italian Flatbread) image

Piadina is an Italian flatbread from Emilia-Romagna region. The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called squacquerone but any soft cheese will work. Enjoy!

Provided by rosa

Categories     Bread     Quick Bread Recipes

Time 24m

Yield 4

Number Of Ingredients 4

2 cups all-purpose flour
1 pinch salt
½ cup water
7 tablespoons lard

Steps:

  • Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.
  • Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.
  • Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 47.7 g, Cholesterol 21.3 mg, Fat 23 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 8.9 g, Sodium 40.9 mg, Sugar 0.2 g

SOFT GLUTEN FREE FLATBREAD | PIADINA



Soft Gluten Free Flatbread | Piadina image

The simplest recipe for soft gluten free flatbread, known as piadina, calls for only 5 basic gf pantry ingredients. It will bend without breaking every time using this recipe + our tips and tricks!

Provided by Nicole Hunn

Categories     Bread     Flatbread     Tortillas

Number Of Ingredients 8

3/4 cup all purpose gluten free flour blend ((I used Better Batter; click thru for full info), plus more for sprinkling)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
5 tablespoons tapioca starch/flour ((See Recipe Notes))
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1 tablespoon extra virgin olive oil
½ cup plain unsweetened plant-based (for vegan) milk (or cow's milk, chilled)
Neutral oil for the skillet (like grapeseed, canola, or vegetable)

Steps:

  • In a large bowl, place the flour, xanthan gum, tapioca starch/flour, salt, and baking powder, and whisk to combine well. Add the oil, and mix to combine.
  • Add the milk, and mix until the mixture comes together. If necessary to bring the dough together, knead together with clean hands. The dough will be thick but relatively soft.
  • Ideally, divide the dough into 5 ounce portions (as written, the dough makes 2 portions), wrap each tightly in plastic wrap, and chill for 30 minutes and up to 3 days. You can also work with the dough immediately, if you don't have time to chill it.
  • When you're ready to make the flatbreads, heat a cast iron skillet that's at least 10-inches in diameter, or a heavy-bottom nonstick skillet, over medium-low heat. Place a flat, wide spatula and a tea towel on the counter next to the skillet.
  • If you've chilled the dough in portions, unwrap and work with one piece at a time. If the dough hasn't been divided, divide it in two equal halves, each weighing about 5 ounces.
  • Turn each piece of dough out onto a very lightly floured flat surface, and sprinkle lightly with extra flour. Cover the other piece(s) of dough loosely with a cloth to prevent it (them) from drying out.
  • Sprinkle the dough lightly with more flour and begin to roll it into a round, sprinkling lightly with more flour as necessary to prevent sticking. The edges will be jagged and a bit rough.
  • Gather the dough together and repeat the process at least once more, until the dough is smoother. Roll the dough into an approximately 10-inch round, turning and flouring lightly as necessary. The edges should be less rough, but this is rustic flatbread.
  • Brush about 1 tablespoon of neutral oil on the hot skillet. Pick up the prepared raw piece of flatbread and place it flat in the center of the skillet, taking care not to bend any of the edges.
  • Allow it to cook for about 1 minute without disturbing it, or until the edges begin to lift. Slide the spatula underneath the flatbread, ensuring that there are no spots that might stick.
  • Flip the flatbread over and allow it to cook for another minute, pressing it firmly back onto the skillet with the spatula to prevent it from puffing up. You can also take a toothpick and prick any bubbles to deflate them.
  • Continue to cook the flatbread, flipping it frequently, until it is set on both sides and doesn't glisten anywhere. It should take 2 to 3 minutes total. Remove the flatbread from the skillet, place it in the center of the tea towel (See Recipe Notes), and fold the edges of the towel over on it to enclose it.
  • Repeat with the other piece of dough, oiling the skillet lightly as necessary.
  • Once the flatbreads are done cooking but are still very warm, open the tea towel and remove both pieces of bread. Place one about 4 inches from one short end of the towel, fold the edge over the bread, and roll the bread tightly in the towel.
  • Place the second flatbread on the unrolled portion of the towel, and repeat the process, rolling until the two flatbreads are tightly wrapped in the towel. Allow them to cool for at least 5 minutes wrapped in the towel before unwrapping and serving.

GLUTEN FREE PIADINA -- ITALIAN FLAT BREAD



Gluten Free Piadina -- Italian Flat Bread image

This is an adaptation of recipe #320392. I'm still in the search for a great pizza (I can't eat wheat or yeast) and this recipe appealed to me. I've scaled it down and used it tonight for a pizza -- it was pretty good -- still not quite the same. I can't wait to use it for sandwiches.

Provided by LARavenscroft

Categories     Breads

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

3/4 cup gluten-free flour (I used Gluten Free Pantry's favorite sandwich bread mix)
3/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
3/4 tablespoon oil (I used grapeseed oil)
1/4 cup ice water

Steps:

  • Sift together all dry ingredients into a small bowl.
  • Make a well and add oil and water.
  • Slowly mix the flour and liquid together until it forms a dough.
  • Add more water (1 T at a time) until the dough is easy to handle.
  • Knead on a flour dusted surface until the dough is smooth.
  • Cut into two pieces.
  • Roll out to about a 6" circle. Dust with flour as necessary.
  • Heat a large skillet on high heat, when hot reduce heat, brush with oil and place flat bread in skillet.
  • Prick bread with a fork.
  • Turn over and brush with more oil and cook other side.
  • Bread cooks very quickly.
  • Repeat with remaining piece of dough.

PIADINA (ITALIAN FLATBREAD)



Piadina (Italian Flatbread) image

Piadina or piada is an ancient Italian flatbread made with just a few ingredients: flour, water or milk, olive oil or lard, salt, and sometimes baking soda. This recipe adds sourdough starter to the mix to add the flavors of fermented flour and water, and the option to ferment the entire dough. Piadinas are so delicious and versatile; you can try this recipe with different flour varieties and serve the piadinas with savory or sweet fillings.

Provided by Melissa Johnson

Categories     Recipes

Time 1h4m

Yield 6

Number Of Ingredients 14

See the recipe Notes for sourdough starter information
Ingredients
400g all purpose flour or whole grain emmer flour (3 cups)
200g sourdough starter (2/3 cup)
130-160g milk or water (heaping 1/2 cup to 2/3 cup)
80g olive oil or 100g lard (1/3 cup oil, 1/2 cup lard)
8-9g salt (1 1/2 tsp), drop this by half if you use baking soda
optional 1 tsp baking soda (4g)
Bakers Percentages
100% flour
46-52% water or milk
16% oil or 20% lard
2% salt (1% if you use baking soda)
optional 0.8% baking soda

Steps:

  • Combine the ingredients in a bowl and mix thoroughly. The baking soda is optional; remember to use half the salt if used.
  • Knead the dough on your work surface for a few minutes. Add water and flour as needed for a hand-kneadable hydration.
  • Cover the dough and let it rest anywhere from 30 minutes to several days in the refrigerator depending on the degree of fermentation desired.
  • Divide the dough in six pieces and form each piece into a ball. Cover and let rest about 15 minutes.
  • Begin heating a cast iron pan (10-12 inches diameter) on the stove on medium heat.
  • Using a rolling pin, roll out a dough ball into a circle 9-10 inches in diameter and 1/8-to-1/4 inch thick. If you want a uniform circle, you can use a bowl as a dough cutter.
  • Set the round of dough on the hot pan and dock it with a fork to prevent bubbles from forming. Cook each side for 1-2 minutes until it has medium brown spots.
  • I like to roll out each ball while the previous one is cooking, but you can pre-roll the six piadina if you prefer. You'll want to wait to heat up the pan until you're almost finished rolling if you prep all six piadina.
  • Lay a tea towel on a plate and stack the warm piadinas on it. Wrap the towel around the flatbreads to keep them warm and soft.
  • Serve wrapped around a variety of fillings: proscuitto, cheese, and arugula; a scrambled egg sandwich, or as a dessert with nutella and fruit. The piadinas and fillings can be re-grilled on the stovetop if desired.

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