Really Healthy Buckwheat Flour Flatbread

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August 3, 2016

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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


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