Ingredients
200 g of Mulino Marello buckwheat flour or
alternatively Mix of natural flours for pizza and focaccia Mulino Marello
salt to taste
water to taste
1 tablespoon of olive oil
Preparation
Place the flour in a bowl, add the salt and the oil, start adding a little water and mix, add water little by little until you can obtain a homogeneous, soft but workable loaf with your hands.
Take some baking paper and spread it on the work surface, divide your dough into several parts and with the help of a rolling pin roll out the various parts on the baking paper. Take a glass or a round pasta cutter and form many thin disks, using a little flour to work the dough with a rolling pin. The baking paper prevents the dough from sticking to the work surface.
Once you have the disks, cook them in a hot non-stick pan, cook a few minutes on both sides until the surface is beautifully colored and bubbles form.
Serve hot or cold with cured meats or cheeses.
….mi son dimenticata un pò di riposo in frigo prima di stendere!
ho scoperto in rete un trucchetto stupendo per rendere l’impasto più elastico e malleabile sia in fase di lavorazione che nella piadina ultimata, che rimane morbida (piegabile)e non rigida. L’ho provato con la vostra farina il risultato è stupendo. basta aggiungere l’acqua molto calda invece che fredda. ciao