Try this Buckwheat Flatbread recipe, or contribute your own. "Wheat" and "Crackers" are two tags used to describe Buckwheat Flatbread.
"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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