Soft Gluten Free Flatbread Piadina Food

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 (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.