- 1â4 cup buckwheat flour
- 1â4 cup whole-wheat flour
- 1â4 cup graham flour
- 11â2 cups bread flour, plus a fewÂ handfuls more for rolling out
- 2 teaspoons sea salt, plus more forÂ garnish
- 1 teaspoon baking powder
- 1â4 cup extra-virgin olive oil, plus moreÂ for garnish
- 11â4 cups warm whole milk
This Italian flatbread is flexible enough that you can add yourÂ own fresh herbs, grated cheese, chopped greens, or whateverÂ you like. Priceâs recipe incorporates buckwheat, whole-wheat,Â graham, and bread flour for a delicious whole-grain treat that isÂ super quick to prepare. Use it as part of an antipasto or putÂ some grilled vegetables and cheese on top for a delicious lunch.
- Â Put all the dry ingredients into a large bowl. Add the olive oilÂ and milk and mix with a wooden spoon until the mixture formsÂ a dough, adding more flour if it is too sticky. Cover with a teaÂ towel and let the dough rest for 10 minutes.
- Shape the dough into 4-ounce balls and set them on a tray orÂ towel. Let them rest for 10 minutes. Meanwhile, preheat a grillÂ or pancake griddle (you can also use a large sautĂ© pan) overÂ medium-high heat.
- Roll out each piece of dough on a floured surface until it isÂ about 12 inches in diameter. It doesnât have to be a perfect circle.Â Place the rolled-out piadina, one at a time, on the grill orÂ griddle and cook for 1â2 minutes on each side.
- Brush with olive oil, sprinkle with sea salt, and serve warm.