Buckwheat flour flatbread appears very often on VeryBreakfast breakfast table 🙂 It’s a great alternative to bread and such a good sandwich base. I mean this flatbread tastes amazing with everything you put on it 🙂
It’s easy to make, it takes a bit of time to roll and cook but it’s really not difficult to make. I make a batch and then we eat them for few days.
Buckwheat flour flatbread is great reheated in a microwave or toasted. It will keep for few days covered to prevent drying out but I wouldn’t use air tight container to store flatbread. It will turn bar quickly in air tight container. Just don’t let the flatbread dry out and they will keep nicely.
Fuel Your Body, Charge Your Day
- In a bowl mix buckwheat flour, ground flaxseed, psyllium husk and salt.
- Gradually add water and mix the ingredients until you end up with a ball of dough. The dough should be quite wet.
- Leave for at least 10 minutes. If you have more time it's better to leave the dough for 30-60 minutes *
- Preheat a good nonstick pan on medium heat.
- Divide the dough into 12 pieces. Roll each piece in your hands into a ball.
- Flatten each ball into a flatbread using your fingers or a rolling pin.
- Cook flatbreads on a dry pan until golden on each side, approx 3-5 minutes per side.
Store flatbread in a covered container so they don't dry out. They will keep for few days. Don't store them in an airtight container because they will turn bad quickly.
Flatbread is great microwaved or toasted.