These flatbreads are made with buckwheat flour, which is naturally gluten free – if you want to read up about buckwheat take a look at my page explaining all about it’s wonderful properties here (how convenient!).
I’ve found these go really nicely with a curry (as an alternative to rice or naan), as a base for a bruchetta (YUM), or perhaps topped with mashed avocado and lime for a healthy and tasty lunch. I’ve added chives into this batch as I think the distinct taste of the buckwheat flour is complimented by the chopped chives; but you could experiment with other herbs and spices, I’m sure there are lots of delectable combinations out there!
Makes around 6 flatbreads
- 1 Cup Buckwheat flour
- 1/2 Tsp GF Baking powder
- Pinch Salt & Pepper
- 1/2 Cup Olive Oil
- 1-2 Tbsp Water
- Handful of chives – finely chopped
- Sieve the buckwheat flour into a large mixing bowl. Add the baking powder, finely chopped chives and pinch of salt and pepper.
- Pour the oil and water into the mixing bowl and mix to combine. It should start to form a a dough at this point.
- Tip the dough out on to a surface that has been lightly dusted with buckwheat flour.
- Knead the dough for around a minute.
- Divide the dough into around 6 even portions and flatten with a rolling pin (or your hand as I did – for the more rustic look!!).
- Put a skillet onto a high heat, brush with olive oil and place the flatbreads down to cook on one side.
- Leave for around 3-4 minutes, so that the it has browned on the skillet-side, then flip over to cook the other side for another 3-4 minutes.
- Plate up and enjoy with whatever topping you desire!!