More than one way to skin a flatbread

buckwheat-topThere is more than one way to skin a flatbread.

Garlic buckwheat flatbread is easily made in advance and a little something different to take to all the farewell parties happening this time of year.

Tanzania is one of the top global producers of buckwheat and even though it’s often included in lists of grains, buckwheat is not a grain — who knew?

The edible portion is a seed from a plant related to greens like rhubarb and sorrel.

Makes 6-12 servings

Buckwheat flatbread

Garlic buckwheat flatbread is easily made in advance. Seen here topped with a delicious spicy shrimp and pumpkin salsa.

2 cups buckwheat groats
2 cups water
1 cup sunflower seeds
½ stalk celery, chopped
1 roma tomato, chopped
2 tbs. flax meal
3 cloves of garlic
2 tbs. olive oil
1 tsp. sea salt
Pinch pepper
⅓ cup water
1 tsp. baking powder

Place groats into 2 cups of water and let soak for 4- hours. They will turn gelatinous, which helps hold this bread mixture together.
Add all ingredients to a blender or food processor, starting with the water and tomato. Blend until creamy, adding water if necessary to achieve smooth texture. Spread creamy mixture onto a non-stick parchment paper or dehydrator tray a quarter to an eighth of an inch thick.
Bake in oven at lowest setting for 4-6 hours, of 180 F for 20-30 minutes. If using a dehydrator, spread on tray and dry at 105 F for 8-12 hours. Once cool cut into squares.

I topped this recipe with a spicy shrimp and pumpkin salsa. Deeeelicious!

Report a typo: highlight the text in question and press Ctrl+Enter to report.

About the Author

Chakula Chick
Teacher extraordinaire by day, creator of good food by night. Join me as I cook my way through Tanzania with (mostly) local ingredients!