Buckwheat Piadina (Gluten Free Flatbread) Recipe by Maria Cerulli
Cooking Instructions 30 min 1 In a bowl, combine the flours, baking soda, salt, olive oil, and half of the water. Start mixing to form a dough. 2 Once the water is absorbed, slowly add more water until you have a soft dough that you can handle. Depending on the flour mix, you may need a little less water. 3 Transfer the dough to a work surface and knead it by hand, using a little rice flour to help if needed. 4 Divide the dough into 5 balls. Roll out each ball on a lightly floured sheet of parchment paper to make it easier to shape. 5 Heat a nonstick skillet very well. Flip the piadina directly into the skillet using the parchment paper to help. 6 Cook for a few minutes on one side, then flip and cook the other side until done. 7 Fill each piadina with a layer of burrata, slices of mortadella, chopped pistachios, and a few fresh salad greens. 1 In a bowl, combine the flours, baking soda, salt, olive oil, and half of the water. Start mixing to form a dough. 1 In a bowl, combine the flours, baking soda, salt, olive oil, and half of the water. Start mixing to form a dough. 2 Once the water is absorbed, slowly add more water until you have a soft dough that you can handle. Depending on the flour mix, you may need a little less water. 2 Once the water is absorbed, slowly add more water until you have a soft dough that you can handle. Depending on the flour mix, you may need a little less water. 3 Transfer the dough to a work surface and knead it by hand, using a little rice flour to help if needed. 3 Transfer the dough to a work surface and knead it by hand, using a little rice flour to help if needed. 4 Divide the dough into 5 balls. Roll out each ball on a lightly floured sheet of parchment paper to make it easier to shape. 4 Divide the dough into 5 balls. Roll out each ball on a lightly floured sheet of parchment paper to make it easier to shape. 5 Heat a nonstick skillet very well. Flip the piadina directly into the skillet using the parchment paper to help. 5 Heat a nonstick skillet very well. Flip the piadina directly into the skillet using the parchment paper to help. 6 Cook for a few minutes on one side, then flip and cook the other side until done. 6 Cook for a few minutes on one side, then flip and cook the other side until done. 7 Fill each piadina with a layer of burrata, slices of mortadella, chopped pistachios, and a few fresh salad greens. 7 Fill each piadina with a layer of burrata, slices of mortadella, chopped pistachios, and a few fresh salad greens. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Air Fryer Pork Chops Kentucky bourbon pecan pie Instant pot sloppy joes (II) Flan The BEST sugar cookies Air Fryer Pork Chops Kentucky bourbon pecan pie Instant pot sloppy joes (II) Flan The BEST sugar cookies Moong dal with spring onion Fruits Custard for children Monster cupcakes Vanilla madeleines Devil Egg Potato casserole Red velvet cupcakes Chips and egg with Cat Fish pepper soup White Bolognese Rigatoni Whole Wheat Honey Oatmeal Bread Moong dal with spring onion Fruits Custard for children Monster cupcakes Vanilla madeleines Devil Egg Potato casserole Red velvet cupcakes Chips and egg with Cat Fish pepper soup White Bolognese Rigatoni Whole Wheat Honey Oatmeal Bread