This can be breakfast or even dinner. We can prepare it quickly, in 10-15 minutes we can have a sandwich with buckwheat flatbread, fresh and hot, healthy and tasty. We can garnish it with whatever our heart desires, with ham, thin slices of grilled chicken breast left over from the previous day, cheese, sardines, tuna. Or with plant-based ingredients, all kind of vegetables and pate, or almond cheese. We can also take this in our lunch box, if we can heat it up before eating it.
Ingredients
For 2 servings:
- 70 grams of green buckwheat
- 90 grams of water
- 1 teaspoon of poultry lard
- 1 teaspoon nutritive dry yeast flakes
- ¼ teaspoon of salt
- A pinch of pepper
Recipe Method
Wash the buckwheat well in a sieve and soak it in 90 grams of water 4-5 hours before or overnight. Then put the buckwheat and the water in the blender, add the baking powder, salt and pepper and mix until you get a paste.
Heat the pan. I used a cast iron pan, but any nonstick pan will work. Put the poultry lard, then pour the dough over and spread it with a spoon until it reaches a thickness of 1cm. Now it’s time to put the filling. I put 2 slices of ham and 2 slices of lactose-free cheese. We press them with the spatula, so that it is well “inserted” into the dough.
Carefully fold the flatbread so that the edges fit perfectly and not a bit of the filling remains on the outside. Press with the spatula. Flip the flatbread a few times, about 1 minute apart, so that it does not burn. In total, we leave it in the pan for 7-8 minutes.
Put the sandwich with buckwheat flatbread on the plate and cut it into two equal parts. Now we can feed two hungry mouths with this goodness. I put a handful of arugula, a radish and some olives on the side. Good appetite!
