A really yummy, soft, gluten-free flatbread that can be serve in a lot of different ways. For example rolled up filled with toppings as a sandwich or as a wholemeal variation of soft tortilla or together with food as an Indian Paratha bread.

In the picture above, I spread one bread with goat cheese-cream cheese, topped it with spinach, sun dried tomatoes and olives. Eat it rolled up as a sandwich or cut slices as for a snack or appetizer.

The dough is made ​​with buckwheat flour and flaxseed meal. Buy the flaxseed meal in healthfood stores or make your own from whole flax seeds in a coffee grinder.

Recipe

• 2 cups buckwheat flour
• 5 tbsp of flaxseed meal
• 1/2-1 tsp salt
• 1 1/3 cup of water
• Olive oil or coconut oil for frying

-Add any spice or preferred flavoring. 

1. Mix buckwheat flour, flaxseed meal and salt.
2. Add the water all at once and knead quickly into a soft and slightly sticky dough.
3. Let the dough sit for about 30 minutes.
4. Divide the dough into small balls, about 25-50 grams depending on how large breads you want.
5. Roll out circles about (1-2 mm thick). Use plenty of buckwheat flour while rolling so to prevent them from sticking to the rolling pin.
6. Heat a frying pan to medium temperature and use about 1/2-1 tsp of oil to cook the breads for about 2 min on each side.
7. Before you flip the bread, either drizzle a little oil over the uncooked surface or lift the bread and pour a little oil in the pan so that you get oil on both sides.
8. Wipe out the pan with paper towels between cooking each bread.
9. Serve the same day or freeze quickly ijust after they have cooled.