Sourdough Buckwheat Flatbread
Hello friends! This week for me has been continual reminders of true peace and the source of true peace – Jesus Christ. The only source of lasting peace is in Him. And I’m also reminded of how delicious this Sourdough Buckwheat Flatbread is. Only 1 main ingredient – buckwheat, naturally fermented.
Way to simple.
With this recipe, I’ve got a quick review of the buckwheat from Anthony’s Goods I’m using. I’m featuring their raw hulled, organic buckwheat groats (check out my Mulberry Acai Milkshake from last week for another Anthony’s product!) in this awesome recipe.
This buckwheat is so amazing. I can usually tell by how easily something sprouts if it’s fresh and quality. Although I don’t used them sprouted in this recipe, I did test some out and they sprouted in less than 24 hours! The groats also just looks good; they have a wonderful shape, color, smell, and feel to it. They’re also certified gluten-free by CSA so is perfect for those you have to be very cautious about gluten.
Not only is buckwheat already high in protein, and vitamins and minerals like potassium, magnesium, and iron, the fermentation makes those nutrients more available and the grain even easier to digest.
Plus, the taste is da bomb.
I’ll take five, please.
This is how easy it is:
- grind buckwheat in a blender or food processor
- mix with water
- let sit on the counter for 24+ hours
- scoop or pour into a skillet and cook like a pancake
Fermentation is so incredible in general, but here with the buckwheat, it creates such an amazing texture! Chewy, similar to how gluten works even though it’s gluten-free, but soft. And the flavor – slightly tangy and nutty. With a little sprinkle of sea salt. MMM!
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
- Raw apple cider vinegar, optional
- Coconut oil
- Pink Himalayan 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.
- Continue cooking the flatbread in the skillet until complete. Best if served immediately while still warm with a main dish such as soup or curry. Enjoy!