Best 3 Gluten Free Piadina Italian Flat Bread Recipes
Piadina, a flatbread from the Emilia-Romagna region of Italy, is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with a simple dough of flour, water, salt, and olive oil, piadina is traditionally cooked on a hot griddle or skillet until it is golden brown and slightly charred. The resulting flatbread is soft and chewy on the inside with a crispy exterior. Piadina can be filled with a variety of ingredients, making it a customizable meal that can be tailored to your liking. Popular fillings include cured meats, cheeses, vegetables, and sauces. In this article, we will provide two gluten-free piadina recipes, one made with almond flour and the other with tapioca flour. We will also share three different fillings that you can use to create your own delicious and satisfying piadina meal.
Here are our top 3 tried and tested recipes!
PIADINA (ITALIAN FLATBREAD)
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
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
GLUTEN FREE PIADINA -- ITALIAN FLAT BREAD
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
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 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
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.
Tips:
- Ensure all ingredients, especially water, are at room temperature before starting.
- Using a food processor or stand mixer for mixing the dough makes the process quicker and easier.
- If you don't have a food processor or stand mixer, mix the dough by hand in a large bowl.
- Don't overmix the dough, as this will make it tough.
- If the dough is too sticky, add more gluten-free flour until it reaches a manageable consistency.
- If the dough is too dry, add more water one tablespoon at a time until it comes together.
- Let the dough rest for at least 30 minutes before rolling it out. This will allow the gluten-free flour to absorb the liquid and make the dough easier to work with.
- When rolling out the dough, use a lightly floured surface to prevent sticking.
- Cook the piadina in a hot, oiled skillet over medium heat. This will help it cook evenly and prevent it from sticking.
- Serve the piadina warm with your favorite toppings. Some popular options include prosciutto, cheese, arugula, and tomatoes.
Conclusion:
Gluten-free piadina is a delicious and versatile Italian flatbread that can be enjoyed as a main course or a snack. It is easy to make and can be customized with a variety of toppings. Whether you are gluten-free or not, this piadina recipe is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
