Gluten free Piadina with raw ham

Type
First Courses

Difficulty
Medium

Season
Summer

INGREDIENTS FOR 4 PIADINE

200 g  mix for pizza and focaccia gluten free
warm water (about 100 ml)
3 spoons of olive oil
A pinch of salt
2g  baking soda

For the filling:
fresh valeriana
raw ham
cherry tomatoes

PREPARATION

In a bowl, mix the flour, the salt and the baking soda. Pour in on a pastry board and create a mound, pouring into the centre, before the water, then the oil. Mix first with a fork and when the dough has taken shape, knead with the hands until you get a soft and compact dough. Divide it into four parts, flour it and roll out with the rolling pin as thin as possible. Heat well the non-stick pan and cook the piadina for 2-3 minutes, turning on the other side when the bubbles are formed. Dress the valeriana and the cherry tomatoes with olive oil and salt, place them on the piadina and add the raw ham.