Soft Gluten Free Flatbread Piadina Recipes

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4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY



4-Ingredient Gluten-Free Dough Flatbread Recipe by Tasty image

Here's what you need: full-fat greek yogurt, gluten-free flour blend, baking powder, salt

Provided by Joey Firoben

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 4

1 cup full-fat greek yogurt
2 cups gluten-free flour blend, plus more for flouring
2 teaspoons baking powder
salt, as desired

Steps:

  • In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
  • Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
  • Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
  • Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
  • Cook each side of the flatbread until well browned.
  • Enjoy!

Nutrition Facts : Calories 207 calories, Carbohydrate 44 grams, Fat 0 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams

PIADINA (ITALIAN FLATBREAD)



Piadina (Italian Flatbread) image

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

2 cups all-purpose flour
1 pinch salt
½ cup water
7 tablespoons lard

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



Gluten Free Piadina -- Italian Flat Bread image

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

3/4 cup gluten-free flour (I used Gluten Free Pantry's favorite sandwich bread mix)
3/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
3/4 tablespoon oil (I used grapeseed oil)
1/4 cup ice water

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.

GLUTEN-FREE PITA FLATBREAD



Gluten-Free Pita Flatbread image

Soft and chewy pita bread made with gluten-free flour. Thicker than a tortilla. Slice the tops to fill them with vegetables and even hot grilled meats, cheeses, meatballs, or falafel. These will hold up to the challenge. They double as thick wraps for shawarma, gyros, or as a flatbread for your meal.

Provided by Buckwheat Queen

Categories     Healthy Recipes     Gluten Free     Bread

Time 1h45m

Yield 6

Number Of Ingredients 7

1 cup lukewarm water, divided, or as needed
1 tablespoon active dry yeast
1 teaspoon honey
1 cup gluten-free bread flour
¾ cup gluten-free whole grain flour
2 teaspoons extra-virgin olive oil
¼ teaspoon salt

Steps:

  • Preheat the oven to 100 degrees F (38 degrees C).
  • Combine 1/2 cup lukewarm water with yeast and honey. Mix and set aside to proof, 5 to 10 minutes.
  • Combine both gluten-free flours in a stand mixer fitted with the dough hook. Turn mixer to low and while mixing, add oil and salt. Slowly add the yeast mixture; allow to mix. Add remaining lukewarm water, little by little, until all the flour comes together. Depending on your flour mix, you may not need all of the water or you may need more to create a soft dough. Once a ball forms, knead on low speed for exactly 1 minute; the dough will be sticky but manageable.
  • Use your hands to form dough into a ball. Put it back into the mixing bowl and cover with a warm, damp towel. Turn off the oven and put the bowl in the warm oven. Let rise until almost doubled in size, about 45 minutes.
  • Use a kitchen scale and divide the dough into 6 equal balls. Cover again with the damp towel and return to the turned-off oven; let rise for 15 minutes.
  • Roll 1 dough ball between 2 sheets of parchment paper into a 6-inch round pita; avoid using flour or pitas will dry out or burn. Peel the parchment paper away from the dough (not the dough away from the parchment or it will stretch).
  • Heat a cast iron griddle or comal pan over medium-high heat (7 out of 9 on an electric stovetop). Place the pita on the hot pan and cook until one side has browned slightly and begins to puff up, 2 to 3 minutes. Flip pita and cook until puffy on the other side, another 2 to 3 minutes. Use tongs to press down on the dough; it will continue to puff up.
  • Roll remaining pitas and cook the same way. Pitas are ready to serve when cool to the touch, but still warm.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 30.9 g, Fat 3 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 0.2 g, Sodium 99.1 mg, Sugar 2.3 g

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