There 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
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
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!