The BEST Buckwheat Flatbread

These buckwheat flour flatbreads are nothing like you've had before. They are soft, bendable, and so flavorful you can eat them plain with some olive oil! This buckwheat flatbread calls for yoghurt but there are vegan substitutes.

These flatbreads are inspired by the Loopy Whisk's naan recipe and they pair great with fresh summer Caprese!

Once I tasted this sourdough discard naan bread, I knew I would never go back to the crumbly and hard gluten-free versions without psyllium husk. This flatbread is made with 100% buckwheat flour, yet, it is soft, bendable, and so tasty, your non-celiac friends will love it, too!

If you like buckwheat, you should try my gluten-free buckwheat bread and buckwheat sourdough loaf! For more yeast-free recipes, see this gluten-free yeast-free vegan loaf, lavash bread, almond flour loaf, or this rice flour bread.

If you have a sweet tooth, you might like my buckwheat apple cake, buckwheat chocolate cake, buckwheat pumpkin muffins, buckwheat shortbread, and buckwheat cookies with oats.

Ingredients

See the recipe card for quantities!

• Buckwheat flour - I used light buckwheat flour but the dark type will work just as great!
• Psyllium husk - I always try to use whole husks but powder will work, too. Use 18g if using powder!
• Greek yogurt - you can use sour cream or plant-based yogurt instead.
• Sugar - it is used for the flavor. You can either skip it or substitute for maple syrup or honey.
• Baking powder - adds fluffiness and air bubbles. Make sure it is gluten-free.
• Extra virgin olive oil - adds a unique flavor but can be substituted for any other kind of oil.

See the recipe card for quantities.

Substitutions

1. Buckwheat flour - it is possible to use a different flour, you just might need to adjust the water in the recipe.
2. Greek yogurt - use plant-based yogurt for a dairy-free/vegan version or simply skip the yogurt altogether.
3. 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!

1. Sugar - use honey/maple syrup or skip the sugar altogether.
2. Baking powder - don't substitute with baking soda, refer to this article on the difference between the two for more information.

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!

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