Gluten Free Piadina Dough (Vegan, Yeast free)

This is my go to recipe for almost everything bread related - its unbelievably tasty and you just need to roll it to different thickness' depending on what you want to use it for. I'll pop a list of recommended thickness' near the recipe below. 

 

I found this initially at a street food market in London and I'll admit I was sceptical! Stood in line, I kept seeing the stall holders roll millimetre thin dough that stretched wonderfully into 30cm circles, as they put it onto the crepe plate - I thought one thing "this is going to break". To my absolute surprise it didn't, it just turned into a wrap that they then filled with delicious homemade pesto, thick gooey mozzarella and a wonderful selection of roasted veggies. I have never been so surprised! I'll admit, I am having difficulty getting it to roll so thin and cook without cracking - and I'm not 100% sure where I am going wrong...I've tried two types of flours - one with a particularly high xantham gum content and one made from 'de-glutened' wheat starch which has much more pliability.  I'm tempted to think that I'm going wrong with the heat levels - I assume crepe plates heat up much higher and are more non- stick than a regular frying pan...but I am not giving up with either cause and will nail this for you I promise (while bowing down to the street food Piadina masters and crying silently)!

 

Crepe thin crispy yet stretchy wrap failings aside... I have managed to sort out Piadina dough that can work as a pizza base, naan bread and pitta bread:

 

FOR PIZZA BASES: Roll the recipe below to 1cm thick and cook on a medium heat (gas) or medium high (electric) for around 5 minutes, turning regularly

 

FOR NAAN BREADS: Roll to roughly 7mm and fill with wondeful flavours such as cardamons, garlic or fennel and cook on medium high (gas) or high (electric) for 3 minutes

 

FOR PITTA BREADS: Roll to 5mm and cook on high, turning regularly for one minute (gas) or 2 minutes (electric)

 

 

BASIC GLUTEN FREE PIADINA DOUGH

 

 

Serves: 2 

 

  • 96g plain gluten free white flour (I use Asda Free From)

  • 32ml of ice cold water

  • 3/4 tablespoon of oil (I use fry Light Olive Oil poured from bottle)

  • 1/2 tsp baking powder (based on Waitrose own, use 0.25 tsp for other brands)

  • 1/4 tsp salt 

 

Method:

 

  • Sift together all the dry ingredients into one bowl, you can add any dry flavourings such as cardamon or rosemary here

  • Make a well in the dry ingredients and add both water and oil

  • Mix together until it forms a slightly sticky dough - you can add more water one teaspoon at a time to achieve this

  • Dust a surface with flour and knead the dough 

  • Split the dough into two halves and roll to the desired thickness depending on whether you want Pizza, Naan or Pitta dough (see above)

  • Heat the frying pan accordingly and be sure to prick the dough with a fork

  • When cooked, the Piadina should feel like a bread, if it is slightly soft or chewy it needs another minute on both sides

 

I really hope you enjoy making these as much as I do and get on well with the recipe - let me know your thoughts, Jo x

 

 

 

 

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