Glutenfreepiadinaitalianflatbread Recipes

Steps:

• Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

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.

Steps:

• Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
• Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to the flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
• Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven.
• Spray pita breads with water and place them straight on the hot pizza stone.
• Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.

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.

Steps:

• Combine potatoes and warm water.
• Stir in honey and yeast.
• Let stand 15 minutes.
• Stir in one cup of flour.
• Blend in salt and oil.
• Beat in remaining flour to make a soft dough.
• Knead until smooth and elastic.
• Allow to rise one hour.
• Punch down and add flour if sticky.
• Rest 10 minutes.
• Roll dough into 12X15 rectangle.
• Place on greased cookie sheet.
• Poke holes in dough.
• Combine oil and garlic for topping.
• Brush over bread.
• Combine rest of ingredients.
• Sprinkle over dough.
• Let dough rise for 30 minutes.
• Bake at 450* for 15 minutes.