Gluten-free and dairy-free Piadina from Romagna

Here you are a recipe tested for of the very good wraps without gluten!

When I eat a piadina I can't help but think of the sea and the Romagna Riviera, the birthplace of these very thin discs of bread, delicious with salami, nutella or even like this! Without anything 😍

INGREDIENTS (for 6 large wraps)

⋆ Prepared for piadina “Il Pane di Anna”

⋆ Water to taste

⋆ A tablespoon of lard (optional)

⋆ A pinch of salt

METHOD

I transferred all the contents of the “Il Pane di Anna” wrap mix into a large bowl.

I slowly added the water at room temperature and I kneaded with my hands until a homogeneous but still soft and elastic dough was formed to be able to work

Then, I divided the dough into many balls which I then rolled out with a rolling pin until it reached a thickness of 3 - 4 mm to form discs

Meanwhile, I put a large non-stick pan to heat and then I cooked my wraps in it (about two minutes per side)

👩🏼‍🍳 GOURMET TIP: if you want to make your piadine even tastier (but a little less light 😅) add a spoonful of lard to the dough!

And here they are ready! 😍
They are really light and can really be stuffed with anything!
My favorite is the one with raw ham, stracchino and rocket! 🤤
And yours??

Clearly good, clearly without gluten !

Edited by clearlywithout.com