These buckwheat flour flatbreads are nothing like you've had before. They are soft, bendable, flavorful, and are ready within 1 hour! It can be used as a pizza base or eaten plain with olive oil and salt. For a quick yeast-free pizza, see my cassava flour pizza crust!
These flatbreads are inspired by the Loopy Whisk's naan recipe, and they pair great with fresh summer Caprese!
For easier digestion, try this gluten-free sourdough discard naan bread and for a nuttier flavor, check out my bajra flour roti recipe!
Jump to:
Ingredients
See the recipe card for quantities!
- Buckwheat flour - I used light buckwheat flour, but the dark type will work just as great! See my jowar roti for a sorghum flour version.
- Psyllium husk - I always try to use whole husk,s but powder will work, too. Use 18g if using powder!
- Greek yogurt - you can use sour cream or plant-based yogurt instead.
See the recipe card for quantities.
Substitutions
- Buckwheat flour - it is possible to use a different flour, you just might need to adjust the water in the recipe.
- Greek yogurt - use plant-based yogurt for a dairy-free/vegan version or simply skip the yogurt altogether.
- Psyllium husk - don't substitute psyllium husk in this recipe. Without psyllium husk, you won't be able to roll the flatbread and it won't be as soft and flexible. For more info see this psyllium husk article.
*If you can't have psyllium husk, check out this bread with Konjac instead!
How to Make Gluten-Free Pita Pockets
Add psyllium husk, water, and sugar to a medium-sized bowl and whisk to prevent clumps. Set the bowl aside for a couple of minutes.
Then, add all of the dry ingredients to a large mixing bowl and stir to incorporate.
Finally, add psyllium gel, yogurt, and olive oil to the bowl with the dry ingredients and mix the dough.
You can mix by hand, with a wooden spoon, or with an electric mixer using dough hooks.
The dough will be sticky, but avoid the urge to add more flour!
Once the dough is ready, turn it over onto a lightly floured working surface and flatten it into a large disc.
Then, fold each side of the dough onto the middle as you see in the pictures, flip the dough, and shape it into a ball.
Divide the dough ball into eight equal parts using a bench scraper, a knife, or a metal spatula.
Shape each piece into a small ball. If the dough is too sticky, simply dust the surface of the dough with some flour.
Finally, take each piece of the dough and roll it out into a flatbread about 8in/21cm in diameter.
Tip
Add oil to the surface of the dough when rolling it out to prevent sticking. Adding flour will dry out the dough, while adding oil will only enrich it.
I don't recommend stacking raw buckwheat flatbreads on top of each other as they might stick.
Instead, roll them out right before transferring them onto a frying pan.
Preheat a cast iron or a non-stick pan over medium heat. The pan is ready when a drop of water sizzles on it.
Don't add any oil or grease to the pan! Simply transfer the rolled-out dough to the preheated pan and fry for 2-3 minutes on each side. The dough should have little bubbles and brown spots when cooked properly.
Brush the hot flatbreads with some melted butter right as they come out of the pan. Cook the rest of the dough and stack buckwheat flatbreads on top of each other on a plate. Cover with a kitchen towel and enjoy!
Tip!
Brushing buckwheat flatbreads with melted butter while they are hot will add softness and richness to them!
Storage
Store the flatbreads at room temperature for a couple days or in the refrigerator for up to a week.
Note, that flatbreads will get drier and harder in the fridge, so I recommend freezing them if you aren't planning on eating them within a couple of days.
To freeze, place pieces of parchment paper in between the flatbreads and place them into an air-tight zip-lock bag or a freezer-safe container and keep for up to 3 months.
To defrost, simply place buckwheat flatbreads into the microwave for a minute or two and brush with some more butter!
Troubleshooting & Tips
- Flatbreads breaking when I transfer them to the pan - you can try rolling them out thicker to prevent them from breaking. Try to hold the entire dough in your hands as you transfer to avoid it tearing by being pulled down by its weight.
- Flatbreads are too dry - try cooking them for less time. If they are hard after a few days in the fridge, freeze them the next time to keep them fresh and soft.
FAQ
Yes, you can add dry herbs (basil, oregano, rosemary, thyme, etc.) or garlic/onion powder to the dough. If you want to add fresh garlic, then I'd recommend adding it to the melted butter you will brush the flatbreads with.
Yes, you can make the dough and keep it covered in the fridge for 3-4 days or freeze it for up to 3 months. Defrost the dough and proceed with the recipe. I don't recommend freezing/refrigerating rolled-out flatbreads.
More like this
Looking for other recipes like this? Try these:
Get my new
Gluten-Free Bread Recipes eBook
The top 14 recipes of 2025!
Easy Soft Buckwheat Flatbread
Ingredients
- 360 grams (1½ cups) water
- 20 grams (3 tbsp) whole psyllium husks
- 1 tablespoon sugar, optional.
- 360 grams (2⅓ cups) buckwheat flour, light or dark.
- 2 teaspoon salt
- 2 tsp baking powder
- 80 grams (⅓ cup) Greek yogurt or sour cream, plant-based version can be used instead
- 25 grams (2 tbsp) olive oil, or any other vegetable or seed oil.
SAVE THIS RECIPE!💌
We'll email this post to you, so you can come back to it later!
Instructions
- Add psyllium husk, water, and sugar to a medium-sized bowl and whisk to prevent clumps. Set the bowl aside for a couple minutes.
- Then, add all of the dry ingredients to a large mixing bowl and stir to incorporate.
- Finally, add psyllium gel, yogurt, and olive oil to the bowl with the dry ingredients and mix the dough.You can mix by hand, with a wooden spoon, or with an electric mixer using dough hooks. The dough will be sticky, but avoid the urge to add more flour!
- Once the dough is ready, turn it over onto a lightly floured working surface and flatten it into a large disc.Then, fold each side of the dough onto the middle as you see in the pictures, flip the dough, and shape it into a ball.
- Divide the dough ball into eight equal parts using a bench scraper, a knife, or a metal spatula.Shape each piece into a small ball. If the dough is too sticky, simply dust the surface of the dough with some flour.
- Finally, take each piece of the dough and roll them out into a flatbread about 8in/21cm in diameter.Tip! Add oil to the surface of the dough when rolling it out to prevent sticking. Adding flour will dry out the dough while adding oil will only enrich it.I don't recommend stacking raw buckwheat flatbreads on top of each other as they might stick.Instead, roll them out right before transferring them onto a frying pan.
- Preheat a cast iron or a non-stick pan over medium heat. The pan is ready when a drop of water sizzles on it.Don't add any oil or grease to the pan! Simply transfer the rolled-out dough to the preheated pan and fry for 2-3 minutes on each side. The dough should have little bubbles and brown spots when cooked properly. Brush the hot flatbreads with some melted butter right as they come out of the pan. Cook the rest of the dough and stack buckwheat flatbreads on top of each other on a plate. Cover with a kitchen towel and enjoy!
Notes
-
- Flatbreads breaking when I transfer them to the pan - you can try rolling them out thicker to prevent them from breaking. Try to hold the entire dough in your hands as you transfer to avoid it tearing by being pulled down by its weight.
-
- Flatbreads are too dry - try cooking them for less time. If they are hard after a few days in the fridge, freeze them the next time to keep them fresh and soft.
Julia says
These are great! Very versatile and they come together quickly. Thanks for sharing the recipe. I made these about half the normal size to make them easier to transfer. I was able to roll them from the rolling pin onto the pan or flip them from my palm.
Sally says
Hi what is the purpose of the whole psyllium husks? Can I substitute it for another easily found ingredient such as eggs?
Natasha Levai says
Hi Sally! Psyllium husks act as gluten in gluten-free bread, and unfortunately, it is irreplacable!
Cathleen says
I absolutely love this recipe. I make it a lot! I use ghee as I prefer not to heat my olive oil. I am going to make a coconut yogurt and try that with a different fat for someone that doesn’t eat dairy. Thank you
Emilia says
Hello, would love to try these. You mention psyllium gel in the instructions but not in the ingredient list. Could you clear that up please? Thanks in advance!!
Natasha Levai says
Hi Emilia! Psyllium gel is created by mixing psyllium husks and water and letting it sit for a couple minutes.
Vanessa says
I have made the a couple of times as they are so yummy and easy to make. I rolled the dough between 2 pieces of baking paper and used one piece of paper to help transfer to frying pan. once in the pan I pealed the paper of the top.
Natasha Levai says
These flatbreads are perfect for those who love buckwheat flavor in bread!