Buckwheat Flatbreads

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.
Prep Time10 mins
Cook Time8 mins
Resting time30 mins
Total Time18 mins
Course: Breads and snacks
Cuisine: Gluten Free
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.