Buckwheat flatbread 3 ingredients: 2 ways

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


  • 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


  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.