These mini garlic buckwheat flatbreads are a variation of the buckwheat flatbread sandwich. Only this time I made them simple, so they can be eaten instead of bread.
They are very easy to make, if we have soaked the buckwheat in the morning. When we come home in the evening we put the ingredients in the blender, heat the pan, and in 10 minutes we have fresh and warm flatbreads, which go perfectly with a pumpkin soup or a salad. Or you can spread some guacamole or chia roe on them. Or you can make a sandwich out of 2 of them, for example with a slice of ham and 2 lettuce leaves, which you can put in your purse and eat during your lunch break.
These garlic buckwheat flatbread contain no flour at all, just whole, green, uncooked buckwheat. I put a little baking powder in them for fluffiness, but they also go without, they just come out a little flatter.
Ingredients
For 8 mini garlic buckwheat flatbreads
- 80 grams of green buckwheat
- 100 grams of water
- 2 teaspoons of nutritive yeast flakes
- 1 teaspoon of granulated garlic
- 1 teaspoon of baking powder
- ½ teaspoon of salt
Recipe Method
I weighed and washed the green buckwheat in a sieve. I put it in a bowl, put the 100 grams of water over it and let it soak. It can be left for a minimum of 2 hours (the water should be warm in this case), and a maximum of 24 hours.
I put all the ingredients in the blender and mixed until I got a soft dough, like a paste.
Put the pan on the stove. I also put a little duck fat in it, but if you have a non-stick pan, no fat is needed. I put the dough with a spoon into the hot pan, 3-4 flatbreads at a time, slightly leveling each flatbread. Flipped them several times, until they were well fried.
I took them out on a paper napkin, on a plate, and covered them with a bowl, so they stay fluffy. They can be eaten both hot and cold. It can be kept for up to a few days in the refrigerator, in a casserole with a lid.
I made these mini garlic buckwheat flatbreads as small as my palm, but they can be made bigger.
