Gluten-free Buckwheat Flatbread
I’m only about 80 to 90% gluten-free. Have you heard of such a thing? I’m sure there are some people out there who can relate to this. But, of course, the purists would insist there is no such thing as almost gluten-free; one either is or isn’t.
I have been baking gluten-free as much as possible, forgoing bread almost everyday but I do give in to the occasional good sandwich or irresistible slice of pie every once in a while.
I think that qualifies me as almost gluten-free.
Although my gluten strike has not been all that draconian, I have missed bread terribly. So I made this easy and quick flatbread which I’ve eaten as breakfast toast as well as burger bun. I cut the already thin bread open into even thinner slices and spread some cream cheese and honey on it. The flavor was a mix of bitter nuts, fresh cream and nectar. Enough said!
Gluten-free Buckwheat Flatbread Recipe
Makes 4 breads (about 6 inches in diameter)
1 (1/4-ounce) packet active dry yeast
2/3 cup warm water
1 cup buckwheat flour
1 ½ cups millet flour
½ teaspoon salt
1 teaspoon brown sugar
1 egg yolk
2 tablespoons olive oil
In a small bowl, dilute the active dry yeast in the warm water. In a medium mixing bowl, combine the flours, salt and sugar. Add the diluted yeast and egg yolk to the flours. Gather the dough in your hands into a ball. If necessary, add a few tablespoons of warm water, one at a time.
On a lightly floured surface, divide the dough into four small balls and flatten them into discs, about 4 inches wide. Cover with plastic wrap and a towel and let rest 15 to 30 minutes.
Heat a medium cast iron or non-stick skillet over medium heat for about 5 minutes.
Brush the dough discs with olive oil and flatten them more until they’re about 6 inches in diameter.
Transfer the breads, one at a time, to the skillet. Cook until browned and cooked, 2 to 3 minutes per side.