Buckwheat flatbread

Yield: 6 servings

Measure Ingredient
1 cup Buckwheat flour
½ cup All-purpose flour
½ teaspoon Salt
⅔ cup Water

"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 ⅓ 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.

Similar recipes