Buckwheat Piadine

• 1/2 cup buckwheat flour
• 1/2 cup quinoa flour
• 1/2 teaspoon baking soda
• 2 tablespoons olive oil
• 4 tablespoons milk
• 4 tablespoons water

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.

buckwheat flour, quinoa flour, baking soda, olive oil, milk, water

Taken from food52.com/recipes/9511-buckwheat-piadine (may not work)