Healthy Buckwheat Flatbread

This is one of my favourites – it is kind to my gut as it is not made from wheat so doesn’t cause bloating. I actually make my own buckwheat flour from the seeds I purchase from a local shop in Portland called Your Natural Pantry. Just chop them in the Thermomix (or food processor) until there is a fine flour like consistency. You can also purchase Buckwheat flour from the supermarket. It has a lovely nutty flavour. In the picture below I am using the flatbread as a bread substitute under my colourful salad. As a high energy carb, it is great for a post-workout meal.

 

Ingredients:

190 g water, 50 g flax meal,  175 g buckwheat flour, 175 g gluten free  SR flour, 1 tbsp olive oil, plus extra for frying,  ½ tsp salt

 

 

 

Preparation:

Weigh out water and set aside. Place flax seeds, flours, oil and salt into a food processor and mix until combined. Scrape down sides of mixing bowl with spatula and mix at a medium speed, slowly adding reserved water until dough forms. Transfer dough onto a silicone bread mat or lightly floured work surface and divide into 10 equal portions. Using a rolling pin, roll each portion into a circle (approx. 3 mm thick and 17 cm diameter). Place a non-stick frying pan over high heat and add a little oil. Working 1 at a time, place flat bread into frying pan and fry until small bubbles rise to the surface. Carefully flip bread and fry for a further 30 seconds. Transfer onto a large plate and cover with a kitchen towel to keep warm until ready to serve.

These flatbread are fabulous as a pizza base, with Indian cuisine, as a bread substitute or even cut into strips and served with a delicious homemade roast pumpkin and cumin dip.