Buckwheat Flour Flatbreads

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


  1. Sieve the buckwheat flour into a large mixing bowl.  Add the baking powder, finely chopped chives and pinch of salt and pepper.
  2. Pour the oil and water into the mixing bowl and mix to combine. It should start to form a a dough at this point.
  3. Tip the dough out on to a surface that has been lightly dusted with buckwheat flour.
  4. Knead the dough for around a minute.
  5. 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!!).
  6. Put a skillet onto a high heat, brush with olive oil and place the flatbreads down to cook on one side.
  7. 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.
  8. Plate up and enjoy with whatever topping you desire!!


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