Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Piadine ai semi di chia con salmone e zucchine

Chia Seed Flatbreads with Smoked Salmon and Zucchini

Name: Chia Seed Flatbreads with Smoked Salmon and Zucchini
Yield: 4 flatbreads
Ingredients: 1 cup gluten-free bread flour mix (about 125 grams); 1 cup gluten-free whole grain flour mix (about 125 grams); 2/3 cup water (about 150 ml); 3 tablespoons olive oil (about 40 grams); 1 teaspoon salt (about 5 grams); 1 pinch baking soda; 2 teaspoons chia seeds (about 5 grams); 3/4 cup ricotta cheese (about 200 grams); 1 zucchini; 8 slices smoked salmon; Chopped chives, to taste; Salt and pepper, to taste

Dolci Pasticci di Fra @dolcipasticcidifra

Peschiera del Garda, Veneto, Italia

Here are my gluten-free flatbreads for school lunches. I made a semi-whole grain dough with chia seeds and filled them with smoked salmon, zucchini, and a ricotta and chives spread.

Dolci Pasticci di Fra @dolcipasticcidifra

Peschiera del Garda, Veneto, Italia

Here are my gluten-free flatbreads for school lunches. I made a semi-whole grain dough with chia seeds and filled them with smoked salmon, zucchini, and a ricotta and chives spread.

Saved

Ingredients

4 flatbreads

1 cupgluten-free bread flour mix (about 125 grams)
1 cupgluten-free whole grain flour mix (about 125 grams)
2/3 cupwater (about 150 ml)
3 tablespoonsolive oil (about 40 grams)
1 teaspoonsalt (about 5 grams)
1 pinchbaking soda
2 teaspoonschia seeds (about 5 grams)
For the filling:
3/4 cupricotta cheese (about 200 grams)
1zucchini
8 slicessmoked salmon
Chopped chives, to taste
Salt and pepper, to taste

Saved

Steps

1

Place the flour mixes in a bowl or on your work surface. Add the salt and baking soda. Gradually add the water while mixing.
2

Add the olive oil and knead until you have a soft dough. Divide the dough into 4 portions, brush the tops with olive oil, and cover with a kitchen towel. Let rest for 30 minutes.
3

Meanwhile, slice the zucchini thinly and grill the slices. I use a vegetable peeler to make very thin slices.
4

In a separate bowl, mix the ricotta with chopped chives, salt, pepper, and a drizzle of olive oil.
5

Roll out each piece of dough with a rolling pin to about 1/8 inch (3–4 mm) thick. Try to make them round; I use a springform pan ring as a guide.
6

Cook the flatbreads on a very hot nonstick skillet for 2–3 minutes per side.
7

Spread the ricotta mixture on the flatbreads and fill with smoked salmon and grilled zucchini slices.
8

If you don't use all the dough, you can roll out the flatbreads and freeze them raw. When needed, just thaw before cooking.

Saved

Cooksnaps

Saved

Dolci Pasticci di Fra @dolcipasticcidifra

Published in the US on May 13, 2026 14:02

Peschiera del Garda, Veneto, Italia

Sono Francesca, da sempre appassionata di cucina e soprattutto di pasticceria.A 35 anni sono diventata celiaca e ho dovuto stravolgere la mia alimentazione. Sono sempre alla ricerca di piatti belli e buoni, dove il senza non toglie niente al gusto e perché no, a volte da qualcosa in più. Sul mio profilo ricette senza glutine ma anche qualcosa di glutinoso.Su Instagram @dolci_pasticci_di_fra2.0