Piadinata
Piadinata
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boiled potatoes and mash
chickpea flour
rosemary
olive oil
salt
Heat over low heat a skillet with non-stick and greased bottom lightly with a splash of olive oil.
Lightly flour the boiled potatoes and already shiacciate with the chickpea flour, add the chopped rosemary, a few teaspoons of olive oil and salt to taste.
Combine ingredients and knead with your hands or a wooden spoon and form a ball that you put directly in the pan; now crush with your hands so that it stays as thin as possible and cook 7 minutes on both sides over medium heat.
(Thanks to Valentina B.)
