Gluten Free Piadina Italian Flat Bread Food

SOFT GLUTEN FREE FLATBREAD | PIADINA

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

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.

PIADINE ROMAGNOLE (ITALIAN FLATBREAD)

Steps:

• Work all together with food processor. Adjust humidity adding flour or water until dough is not sticky and can be rolled out easily.
• Lest rest at least 60 minutes.
• Cut into 8 slices and shape them into balls.
• Roll out each ball until about 10 inches size. You will not need flour on the table.
• Put the rolled out piadine on a tray using parchment foil to separate them .
• Now heat up your skillet or an old non sticking fry pan to medium high.
• Bake dry on the first side, check the underside, and when it looks done, flip it and bake the other side. The piadina should be pale, but with dark brown spots. Be careful not to burn it. During baking pinch them and roll them with the fork. In about 3-4 minutes they should be ready.
• In the meanwhile roll out the second piadina.
• Note: If you use milk it will be softer inside but you can replace it with water this depends on your choice.
• Note: I work with to pans at the same time. When 4 pieces are ready we eat them. Then I prepare the next ones. I know, this is not chef friendly, but fresh done are much better.

PIADINA - ITALIAN FLAT BREAD FOR EVERYTHING!

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.

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.

PIADINA (ITALIAN FLATBREAD)

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.

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.

ROTI - GLUTEN FREE

Steps:

• Place the flours and salt in a bowl, making a "well" in the centre. Pour in the water and mix until a soft dough forms.
• Gentley knead the dough on a hard surface that has been lightly dusted with additional amaranth flour. Knead for 3 minutes or until smooth. Divide the mixture into 8 equal portions. Roll out each portion into a circle.
• Using a non-stick frypan, cook over a medium heat until cooked and golden on both sides. Cook one at a time.
• Lightly brush with meted butter and keep warm while you cook the remaining roti.