Buckwheat is full of nutrients and flavor
Buckwheat poppy seed flatbread looks and tastes exotic, but is truly easy to make. It usually only takes a few inexpensive ingredients to produce a good flatbread. Flatbread can be served with meals, as an appetizer, or used for making sandwiches. This recipe makes four flatbreads, each approximately ten inches long by four inches wide. It is wonderful served with a variety of olives, mild, soft cheese, fruit and red table wine.
Instructions
Making Buckwheat Flatbreads
1. Pre-heat the oven to 450 degrees. Measure flours, baking powder, and salt and place all into a bowl. Drizzle the flour mixture with olive oil, then use a fork or pastry blender to cut the oil into the flour until the mixture forms pea-size crumbs.
2. Make a well in the middle of the flour mixture. Add the ice cold milk into the well and blend until the mixture forms a ball that does not stick to the sides of the bowl. You may need to add slightly more milk or flour to achieve this.
3. Turn the dough out onto a floured board. Use your hands to form it into a tight ball. Place the ball on the board and cover with plastic wrap or a damp paper towel for 20 minutes, allowing the dough to rest.
4. Cut the ball in four equal pieces. Put three pieces aside in the plastic wrap. Form the remaining quarter piece into a smaller ball. Pat the ball down on the floured board, then roll it out to 1/4 to 1/8 inch thickness. Place the strip on a cookie sheet that has been coated with olive oil. Repeat the process with the other three pieces of dough.
5. Carefully prick holes the length of the dough with a fork. Brush each piece of flatbread with a mixture of egg and water. Sprinkle with poppy seeds and sea salt. Bake for approximately 10 minutes, watching carefully, until the bread turns golden brown. Cool and serve.
Tags: flour mixture, floured board, mixture forms, plastic wrap, served with