Breakfast, Lunch, Side-dishes, Snack Ketogenic-Vegan
August 3, 2016
In a bowl mix buckwheat flour, ground flaxseed, psyllium husk and salt
Gradually add water and mix the ingredients until you end up with a ball of dough. The dough should be quite wet
Leave the dough for 30-60 minutes *
Preheat a good nonstick pan on medium heat
Divide the dough into 12 pieces. Roll each piece in your hands into a ball
Flatten each ball into a flatbread using your fingers or a rolling pin
Cook flatbreads on a dry pan until golden on each side, approx 3-5 minutes per side
* Psyllium husk and ground flaxseed need time to absorb the water in the dough and properly bind all the ingredients
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
240 grams buckwheat flour
82 grams ground flaxseed
4 tbsps psyllium husks
1/2 tsp salt
355 ml water
Your review ...
All fields are required to submit a review.
This site uses Akismet to reduce spam. Learn how your comment data is processed.