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Doses and ingredients
250g Gluten-Free Piadina Mix "Il Pane di Anna"“
Water to taste.
Procedure:
Mix the mixture well with the water until it forms a soft, malleable dough. THE PREPARATION ALREADY CONTAINS VEGETABLE FATS (cholesterol-free), so it's not necessary to add lard or other fats. Roll out the mixture with a rolling pin to a thickness of 3-4 mm and heat the piadina on a very hot griddle.
Comments
Good morning, I'm Miriam Simone, owner of the supermarket since 2006:
Mia srl.
Viale Michelangelo, n.135
71121 Foggia
VAT number 03438530713
Tel. 0881-208330
cell. 334-9583621
VAT number 03438530713
Iban:IT02J0200815709000102257948
I'm interested in your products.
I request a visit from your representative.
Waiting for your reply, best regards.
We will contact you immediately. Thank you.
I would be interested to know if your products can be purchased.
And delivered to the homes of hungry celiacs.
Of course you can buy them, in the shop section you will find all the products and the instructions for purchasing them
The piadina mix makes delicious pizzas. I make the dough softer and then roll it out on baking paper. I then cook it on both sides on a baking tray, add the toppings, and grill it. Delicious!
How many piadinas is this recipe for?
And how much water do you need?
Thank you
With 250 grams of flour, you'll get five 20-cm-diameter piadinas. As for the water, roughly calculate 6 tablespoons of water for every 100 grams of flour. The key is to add the water slowly, because the dough needs to be soft and pliable, not too runny. Considering that the mix contains very little fat, you can also add a tablespoon of extra virgin olive oil.