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.
- 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.
- Mix buckwheat flour, flaxseed meal and salt.
- Add the water all at once and knead quickly into a soft and slightly sticky dough.
- Let the dough sit for about 30 minutes.
- Divide the dough into small balls, about 25-50 grams depending on how large breads you want.
- 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.
- 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.
- 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.
- Wipe out the pan with paper towels between cooking each bread.
- Serve the same day or freeze quickly ijust after they have cooled.