Soft Gluten Free Flatbread Piadina Recipes

GLUTEN FREE PIADINA -- ITALIAN FLAT BREAD

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 ROMAGNOLA (ITALIAN FLAT BREAD)

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.

WHOLE WHEAT PIADINAS OR ITALIAN FLAT BREAD

Steps:

• Mix the ingredients in the order given. Stirring well between each item. You will need to knead it a bit by had at the final mix but do not over do it. Just a minute tops. Work fast & keep the dough tender.
• The dough should be soft but easily rolled out. You may need to add a bit of flour or water depending on the weather and flour you are using.
• Cut into 10-12 pieces. Roll out thin on an oiled surface, I use either olive or coconut oil depending on the weather. Coconut solidifies at 76 degrees.
• Create disks aproximately 8 -10" round.
• Prick the top of the bread with a fork and fry in a lightly oiled skillet or on a grill. These work well on the outdoor grill if they are oiled well.
• They cook fast and should be tender.
• Serve with any dish. I love them with soups in the winter and salads or grilled veggies in the summer.