Buckwheat Flatbread

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Try this Buckwheat Flatbread recipe, or contribute your own.


1/2 c All-purpose flour
1 c Buckwheat flour
1/2 ts Salt
2/3 c Water

Original recipe makes 6



"Buckwheat flour is available in health food and specialty stores. It has a musty, earthy flavor which gives an interesting twist to this simple, traditional flatbread-style cracker. It goes well with fruit and cheese. In the food processor or in a large bowl, combine the flours and salt. In a slow stream, stir in enough of the water to form a soft, but not sticky, dough. Remove to a well-floured surface or pastry cloth and knead lightly. Cut the dough into 6 equal portions and roll each piece into a large, thin circle, approximately 1/16 inch thick and 8 inches in diameter. Prick each circle all over with the tines of a fork. To cook, gently place the circles, one at a time, on a hot griddle or saute pan. Cook over medium heat until pale brown spots begin to develop on the underside of the cracker, 2 to 3 minutes. Flip the cracker to cook the second side. Continue flipping in this manner until the cracker feels dry and crisp. Remove to a rack to cool. If upon cooling the cracker remains slightly pliable, you may return it to the pan for further cooking, or place in a preheated 350~F. oven for a few minutes, until fully "dried out." Yield: 6. VARIATIONS: For a crunchier cracker, add 1/3 cup buckwheat groats and increase the water slightly. Buckwheat has a strong flavor. According to your taste, you may wish to increase the all-purpose flour and decrease the amount of buckwheat.

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