Buckwheat Piadine – a delicious recipe with buckwheat flour, quinoa flour, baking soda, olive oil, milk, water. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Have two sheets of parchment paper ready on your bench. In a large bowl, combine the buckwheat and quinoa flours, and the baking soda
2
Add the olive oil, milk and 2 tablespoons of water. Mix with a wooden spoon until a dough begins to come together
3
Add the other 2 tablespoons of water as needed until all the flour is incorporated. I find it easier to mix with my hands; it will be a sticky dough
4
Divide the dough into either four small or two larger balls. Transfer these to a sheet of parchment paper, cover with the second sheet and use a rolling pin to flatten the dough into discs
5
Set a lightly-greased frying pan to medium heat. Cook the piadine one at a time, until lightly browned on both sides.
6
Serve warm: sprinkle with cheese, or make a grilled sandwich with vegetables or sliced meats.
185
kcal
Calories
8
g
Fat
24
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup buckwheat flour, 1/2 cup quinoa flour, 1/2 teaspoon baking soda, 2 tablespoons olive oil, and more.
Yes, Buckwheat Piadine falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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