Gluten Free Piadina
These flavorful Piadine are just the thing when you are looking to change up your weeknight or weekend go-to dinner. They are also one of my favorites for a lighter cooler summer dish to enjoy outside. I love the rich salty flavors that the sundried tomatoes and olives give to these and I love the soft chewy texture! We served these Piadine with hummus, veggies, and some meats & cheeses. Perfection!!
The Recipe
THE INGREDIENTS -
12oz gluten free flour - I used Bob’s Red Mill 1to1 baking flour
2 tsp baking powder
1 1/4 cups plain yogurt - regular or Greek.
1 tsp sea salt
Sundried tomatoes sliced - I used about 1/4 - 1/2 cup
Black olives slices - I used about 1/4 - 1/2 cup
THE PREPARATION -
In a large bowl, combine the flour, baking powder, salt and yogurt. Mix until lightly combined and then finish off using your hands to work and knead all the ingredients together. You can add a bit more flour or water if the consistency of the dough needs to be changed at all. You want to have a dough that you can work with - one that is neither sticky nor crumbly.
Divide the dough into 8 parts and shape into balls. On a lightly floured work surface roll each ball out to approx. 1/4 in thick. Arrange some of the sliced sundried tomatoes and olives around and then fold over twice, shape into a ball and roll out again to approx. 1/4 in. At this point you can add a small amount more of olives and tomatoes if you would like them to be on top of the final product.
Heat some olive oil in a skillet and then transfer the piadine the pan using a spatula. Cook for approx 4-6 min or until puffed up slightly and golden on each side. Transfer to another pan or container lined with paper towels and cover to keep warm.
Repeat the steps until all of the piadine have been cooked. These are best eaten right away while they are still warm. Serve with hummus (like my recipe >>HERE<<) or other dips…or some yummy meats and cheeses. Enjoy!! And remember that these delicious beauties definitely go good with wine :)
