These buckwheat flatbreads are gluten-, dairy- and yeast-free and have a soft texture that will make them disappear fast. I like the holey appearance the baking powder gives them. They can be frozen once cooled. Serve with dal and some homemade salsa for a great meal.
Servings: 4 Servings
- 100 g buckwheat flour
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1/4 tsp baking powder
- 3 tablespoons mixed seeds
- 50 ml olive oil ghee would also be nice
- 190 ml water
Combine ingredients well. The mixture will be thick, like sticky pancake batter. Leave for 30 minutes. Makes four breads.
Then heat a well-seasoned frying pan and add a quarter of the mixture. Allow the first side to cook on a low temp for 4 minutes (after 3, lift the edge and peek to check it's not burning)
Turn over and cook for another 3-4 minutes.
Cook the rest of the mixture in the same way.