Buckwheat flatbread 3 ingredients: 2 ways

I love that this buckwheat flatbread recipe has only 3 ingredients. Buckwheat flour, baking powder or dry yeast and water plus a pinch of salt and a little oil to cook it in if preferred. Buckwheat flatbread is an excellent vegan and gluten-free bread with a delicious rustic nutty flavour.

Buckwheat is a good source of fibre and protein. As it doesn't contain gluten, it is a suitable alternative to wheat flour for people with gluten intolerances or celiac disease.
Takes = 5 minutes prep
Cook time = 20 minutes
Makes = 6 small flatbreads

Ingredients

• Buckwheat flour – 150g (1 cup)
• Baking powder (or dry yeast) – 2 teaspoon
• Warm water – 125ml (1/2 cup)
• Olive oil (optional) – 1 tbs
• Pinch of salt
• Oil for frying (optional)
• Rice flour for rolling

Method

1. Whisk flour and baking powder or yeast together
2. Add in warm water and oil and mix with a spatula or your hand until a dough ball has formed.
3. Divide into 4-6 balls about 42g each. Using a rolling pin on a floured bench gently roll out as thin as possible. Or press with your fingers tips for a better shape (I prefer this way when I am making them into mini pizzas). Brushed with a little oil or fry in a non-stick pan. It is easier to roll as you cook. Then the dough won't stick to the bench.

Sue Maree P Baking Tips

• working with buckwheat flour can be tricky, as it has limited gluten it can break easily the edges may look untidy and the bread may crack.
• I have two recipes above. With baking powder the bread with be flatter. The second recipe is to add dry yeast you will get fluffier and softer bread.