Piadina Italian flatbread

Ingredients

• Salt

  Table

  8g

• Olive oil

  Salad or cooking

  80g

• Water

  Plain, clean water

  160g

• Oat Bran

  Bobs Red Mill

  50g

• Bob's Red Mill Gluten Free 1-to-1 Baking Flour

  Bob S Red Mill

  250g

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  100g

Directions

1. Add all ingredients to 200g of active sourdough starter.
2. Knead the dough on your work surface for a few minutes. Add water and flour as needed for a hand-kneadable hydration. Cover the dough and let it rest anywhere from 30 minutes to several days in the refrigerator depending on the degree of fermentation desired. Divide the dough in six pieces and form each piece into a ball. Cover and let rest about 15 minutes. Begin heating a cast iron pan (10-12 inches diameter) on the stove on medium heat. Using a rolling pin, roll out a dough ball into a circle 9-10 inches in diameter and 1/8-to-1/4 inch thick. If you want a uniform circle, you can use a bowl as a dough cutter. Set the round of dough on the hot pan and dock it with a fork to prevent bubbles from forming. Cook each side for 1-2 minutes until it has medium brown spots.

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