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I first encountered this flatbread recipe on the beautiful site of Golubka. I made them, per recipe for Callum’s birthday and they went down real good. However, the original recipe called for a mix of Buckwheat flour and Rice flour. I have a very good friend back home who avoids both wheat and rice, therefore i wanted to create a flatbread recipe that she would be a- okay enjoying. This ones for you Lucy…


The only thing i would change about this recipe is that i did not roll/ press the flatbreads out enough before they went in the fridge- they were still delicious its just that they were a bit on the thick side of flatbreadness.

Now, i’m not going to do a right up of the salad that accompanied our flatbreads. For a mixture of reasons- one, to say i got a little carried away would be a huge understatement. Two, there are far too many ingredients to make it viable for most households (in my defence, i was using up a lot of things that needed eating). Three, it was pretty much a case of throw everything onto a (very large) platter. Anyway, i will say that it was a true multi-taste, texture, colour spectacular, that i ate with my hands- in order to fully appreciate each mouthful, each beautiful taste. Theres a name for these kinds of salads (i didn’t make it up)- An Everything Salad. Maybe if you have a surplus of salad vegetables, fruits, legumes to hand you can do the same. Its a feast if ever there was one.


Buckwheat & Gram Flour Flatbreads:
(Makes 4, Gluten- free, Vegan)

  • 200g Buckwheat Flour
  • 200g Gram (Chickpea) Flour
  • 250ml Water
  • 1 tablespoon of Apple Cyder Vinegar
  • 1/2 teaspoon of Sea Salt
  • 2 1/2 tablespoons of Sugar
  • 4 tablespoons of Olive Oil
  • 1/2 teaspoon of Gluten- free Baking Powder
  1. Sift the flours together in a bowl
  2. In a measuring jug, whisk the water and 1 1/2 tablespoons of the sugar until dissolved
  3. Add the vinegar and whisk again
  4. Weigh out 190g of your flour mix, add the remaining sugar, salt and baking powder and mix
  5. Add the liquids and stir until you have a smooth, runny paste
  6. Slowly add the remaining flour until you are able to handle the dough
  7. Turn onto a floured surface and knead (with floured hands) for 2 minutes
  8. Divide into 4, lay a piece of cling film onto a surface and add one piece of dough, cover with another piece of cling film and gently press until you have a large, flat disk
  9. Repeat with the remaining dough, pop in the fridge for 30 minutes (or overnight if you want to make in advance)
  10. Heat a griddle pan until smoking hot and cook each flatbread, 2 minutes on each side.


Now, just incase your curious, the everything salad contained:
Leaves, Carrot, Cucumber, Raisins, Blueberries, Apple, Celery, Red Onion, Toasted Nuts & Seeds, Sweetcorn, Avocado, Roasted Kale, Broccoli, Aubergine, Courgette, Red Cabbage, Plum Tomatoes. Dressed in a Sweet & Sour Sweetcorn Drizzle. Phew!