Ingredients for approximately 8/10 wraps

250 g fine-grained buckwheat flour
250 g water
15 g psyllium cuticle powder (1 tablespoon)
30 g extra virgin olive oil

Procedure
Pour the powders into a bowl, add the water and mix with a spoon. Add the oil and knead by hand until you obtain a workable and elastic dough. Make about 8/10 balls and roll out with a rolling pin on a floured pastry board, making circles. Place one piadina at a time on the hot plate or non-stick pan and cook for 3 or 4 minutes on each side until bubbles form. Proceed with cooking all the piadinas.

With this recipe you will have excellent, genuine, homemade piadinas, naturally gluten-free.

Notes: psyllium powder is a fundamental ingredient for giving elasticity to the dough but in a completely natural way.