I’m not even going to lie, I used to avoid anything that sounded like “homemade bread” because it just felt like too much work. But this Buckwheat Flat Bread completely changed that for me. No kneading, no waiting around for dough to rise, none of that.
It’s one of those recipes you try once and then realize… wait, this is actually easy. The texture is soft, slightly nutty, and it works with pretty much anything. I’ve used it for wraps, dipped it into soups, even paired it with simple dinners. You should check out my Soft Layered Chapati, Whole Wheat Dinner Rolls and Garlic Fries as well.
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Why You Will Love This Buckwheat Flat Bread Recipe
This is the kind of bread recipe that doesn’t stress you out. You mix everything, let it sit for a bit, shape it, and cook. That’s it.
The texture is soft and flexible, so it works really well for wraps or just tearing and dipping. It also has that slightly nutty flavor from the buckwheat, which makes it feel a little different from regular flatbreads in a good way.
It’s also naturally gluten free, which is a big plus if that’s something you’re looking for. But even if you’re not, it’s still a great easy option when you don’t feel like dealing with traditional bread recipes.
What You Will Need for this Buckwheat Flat Bread
First off you will need rice flour and buckwheat flour for this recipe. This will help your dough actually work.
A large mixing bowl is important here so you have enough space to combine everything properly without making a mess. Any basic bowl like this works perfectly.
A rolling pin helps you flatten the dough evenly. If you don’t have one, you can honestly just use your hands, but a simple rolling pin like this makes it quicker.
A non-stick pan or skillet is what you’ll use to cook the flatbreads. A basic non-stick pan like this works well and helps prevent sticking without needing too much oil.
A spatula makes flipping easier once the flatbread starts cooking. You don’t need anything fancy, just something sturdy enough to turn them without tearing.
Ingredients
- 100 g rice flour
- 240 g buckwheat flour
- 1 tsp gluten free baking powder
- 1 tsp salt
- ½ tsp ground cumin
- 1 tbs chopped fresh coriander
- 2 tbs olive oil
- 200 ml water
How to Make Buckwheat Flat Bread
Start by adding rice flour and buckwheat flour, salt, baking powder, and cumin into a bowl. Mix everything together so the dry ingredients are evenly combined.
Stir in the chopped coriander so it’s spread throughout the mixture.
Slowly pour in the water while mixing, then add the olive oil. Keep stirring until a soft dough starts to form. It might look rough at first, but it will come together as you keep mixing.
If the dough feels too dry or starts cracking, add a little more water, just a small amount at a time, until it holds together.
Cover the dough and let it sit for about 10 to 15 minutes. This helps the flour absorb the liquid and makes the dough easier to work with.
Lightly dust your surface with flour and divide the dough into small portions. Roll each piece into a ball, then flatten it into a thin round using your hands or a rolling pin.
Heat a pan over medium heat and lightly oil it. Place one flatbread in the pan and cook until the bottom is set and lightly browned.
Flip it over and cook the other side until done. It should have light golden spots but still stay soft.
Remove from the pan and keep warm while you cook the rest.
Tips
If the dough keeps cracking when you shape it, it usually just needs a little more water.
Don’t worry about making perfect circles. These are meant to be rustic, so a few uneven edges are completely fine.
You can serve these with dishes like Coconut Shrimp Curry, Red Chicken Curry, or even something simple like Aloo Matar (Potato and Pea Curry)
Buckwheat Flat Bread
Description
These buckwheat flatbreads are soft, slightly nutty, and perfect for wraps, dipping into soups, or serving alongside curries and stews. They are naturally gluten free and do not need any fancy equipment or special techniques.
If you have ever felt intimidated by bread making, this is a really great place to start because there is no kneading, no rising time, and no pressure to get things perfect. You just mix, rest the dough for a few minutes, roll, and cook. That is it.
Ingredients
Instructions
How to make Buckwheat Flat Bread
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Start by adding the buckwheat flour, rice flour, salt, gluten free baking powder, and ground cumin into a large mixing bowl. Use a spoon or whisk to mix everything together well so the baking powder and spices are evenly spread through the flours. Once that is done, stir in the chopped fresh coriander and mix again so the herbs are distributed throughout the dry mixture.
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Next, slowly pour in the water while stirring at the same time. Add the olive oil and continue mixing until a soft, slightly sticky dough forms. At first the mixture will look rough and crumbly, but as you keep stirring it will come together into a thick dough. If the dough feels very dry or cracks badly when you press it, add a small splash of extra water, one tablespoon at a time, just until it holds together. The dough should be soft and pliable but not wet or runny.
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Once the dough has come together, cover the bowl and let it rest for about ten to fifteen minutes. This resting time is important because it allows the buckwheat and rice flour to fully absorb the water, which makes the dough easier to handle and helps prevent cracking later when you shape the flatbreads.
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After resting, lightly dust a clean work surface with a little buckwheat or rice flour and turn the dough out onto it. Divide the dough into small balls, roughly the size of a golf ball or slightly larger depending on how big you want your flatbreads. flatten each ball with your hands, then use a rolling pin or your fingers to press it into a round about three to four millimeters thick. If the edges crack a little, simply press them back together with your fingers. These flatbreads do not need to be perfect circles.
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Heat a nonstick pan or cast iron skillet over medium heat and lightly brush it with a little oil. Once the pan is hot, place one flatbread into the pan and cook it for about two to three minutes, or until the bottom looks set and lightly browned in spots. Carefully flip it over and cook the other side for another two to three minutes. The flatbread should be cooked through and have light golden patches, but it should still feel soft and flexible.
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Remove the cooked flatbread from the pan and place it on a plate, then cover it loosely with a clean kitchen towel to keep it warm. Repeat the cooking process with the remaining flatbreads, adding a tiny bit more oil to the pan if it starts to look dry. Serve the buckwheat flatbreads warm as wraps, with dips, or alongside curries and stews. They are best eaten fresh, but any leftovers can be stored in an airtight container and reheated gently in a pan or microwave.
