Gluten -free piadina – Italian recipes by GialloZafferano

To prepare your flatbread, start by the gluten-free mescolanza, salt 1and baking soda 2 per mezzo di a bowl. Use a spoon to make a small well per mezzo di the center and pour per mezzo di all the gabinetto 3.

Also pour per mezzo di the oil 4 and initially mescolanza everything with the spoon 5so that the liquids are absorbed 6.

Transfer the mixture to the counter and continue kneading it with your hands 7 for a few minutes until it becomes smooth and homogeneous 8. Let the dough rest per mezzo di the refrigerator for 20 minutes wrapped per mezzo di plastic wrap 9.

After the necessary time, take the dough out of the refrigerator and place it acceso a lightly floured surface. Cut the dough into 4 parts using a dough scraper 10 and roll out one part with a rolling pin to a thickness of 1/16 inch 11. Now cut your dough with a 7.9-inch diameter pastry cutter 12 to obtain a disc.

The flatbread is ready for cooking 13. Put a non-stick pan acceso medium heat and let it warm up for a few minutes. Now place your flatbread acceso the pan and cook it, continuing to rotate it with your hand 14 so that bubbles form. When it is cooked acceso one side (it will take a few minutes), you can flip it and do the same procedure 15.

Once cooked, transfer the flatbread to a plate 17. Continue this way with the rest of the dough pieces. Knead the leftover scraps to make two more flatbreads. Once all the gluten-free flatbreads are cooked 18 you can fill them as you like!