Store in a covered container so they don't dry out. They will keep for few days. Don't store in an airtight container because they will turn bad quickly Flatbread is great toasted
Ingredients
240 grams buckwheat flour
82 grams ground flaxseed
4 tbsps psyllium husks
1/2 tsp salt
355 ml water
Directions
1
In a bowl mix buckwheat flour, ground flaxseed, psyllium husk and salt
2
Gradually add water and mix the ingredients until you end up with a ball of dough. The dough should be quite wet
3
Leave the dough for 30-60 minutes *
4
Preheat a good nonstick pan on medium heat
5
Divide the dough into 12 pieces. Roll each piece in your hands into a ball
6
Flatten each ball into a flatbread using your fingers or a rolling pin
7
Cook flatbreads on a dry pan until golden on each side, approx 3-5 minutes per side
9
* Psyllium husk and ground flaxseed need time to absorb the water in the dough and properly bind all the ingredients
