Sourdough Buckwheat Flatbread
How to make this flatbread without measurements:
- When mixing the batter, look for the right consistency. You want something similar to pancake batter, so add water little by little while stirring, until that consistency is reached.
- Have fun changing the flavor around! Add different spices or a even little sweetness. Start small, with about a teaspoon of seasoning and increase based on taste.
- Hulled buckwheat, organic and raw
- Water, as needed
- Raw apple cider vinegar, optional
- Coconut oil
- Celtic sea salt, as needed
At least 24 hours in advance, grind the buckwheat in a blender or food processor until fine. For about 6 flatbreads, use about a heaping cup of flour.
Place the flour into a jar and thoroughly mix with water until you reach a consistency similar to pancake batter, runny but not watery. Add a splash of raw apple cider vinegar to help facilitate the fermentation if desired, although not necessary. Allow enough room in the jar for the batter to double in size.
Cover and let sit at room temperature for at least 24 hours. It is ready when you can see small bubbles and air pockets throughout, and it has roughly double in size. A thin layer of discoloration may appear on the top, simply scrape off with a spoon.
When ready to make the flatbread, heat enough coconut oil to evenly coat the bottom of a cast iron or non-stick skillet over medium heat.
Once hot, pour or scoop about ¼ cup of batter, or more depending on desired flatbread size, into the skillet and evenly spread out until about ¼ inch thick. Let cook several minutes until it is golden brown on the bottom side and releases from the skillet.
Flip and let cook several minutes on this side until golden brown. Sprinkle with a pinch of salt
Place in a oven-safe dish and keep in the oven on warm while cooking the remaining flatbread. Use additional coconut oil as needed to continue cooking the flatbread. Best if served immediately while still warm with a main dish such as soup or curry.
Grinding your own flour is best for the highest amount of nutrients and freshness, but if not able you can use store-bought buckwheat flour.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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