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Difficulty: .

Ingredients for 20 wraps:
500 g Bread mix Nutrifree gluten free
350 g of water
40 g of extra virgin olive oil
1 g of bicarbonate of sodium for food use
5 g of salt up
prepared for bread Just for working

Procedure

Pour the preparation into the gluten-free mix in a terrine, add the bicarbonate and mix with a ham; add the water and knead everything vigorously. Finish with the addition of oil and salt, incorporating them carefully; obtained a homogeneous and smooth ball of dough, let it rest for about 30 minutes.

Then take a part of the dough and roll it out with a rolling pin on the lightly floured surface,bringing it to a thickness of 1 mm; cut out from it the circles of the width of the bottom of the pan, helping, if necessary, with the shape of a plate. Proceed in this way until the dough is finished; cook each piadina on the fire in a hot pan, over a moderate flame, for about 3 minutes, then turn and finish the cooking for 2-3 minutes.

Stuff the piadina, to taste, with squacquerone and rocket or mozzarella , tomato and salad.

then turn and finish lacottura for 2-3 minutes.

Stuff the piadine, to taste, with squacquerone and rocket or mozzarella, tomato and salad.

then turn and finish lacottura for 2-3 minutes.

Stuff the piadine, to taste, with squacquerone and rocket or mozzarella, tomato and salad.