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Rosemary Buckwheat Flatbreads
These super flavourful gluten-free rosemary flatbreads can be cooked either soft or crispy and make the perfect snack on their own, or base for a variety of toppings.
Prep Time 3 minutes
Cook Time 30 minutes
Total Time 33 minutes
Servings 4
Ingredients
- 1/2 cup buckwheat flour (light or dark)
- 1/2 cup water
- 2 tbsp ground flaxseed
- 1 tbsp olive oil
- 1/2 tbsp dried rosemary
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
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Preheat oven to 350F. In small bowl, mix together all dry ingredients.
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Stir in wet ingredients and combine thoroughly until smooth. Batter should be somewhat thin.
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Line baking sheet with parchment paper and pour batter on top, flattening evenly into a large rectangular shape, about 1/4 inch thick or so.
For soft flatbreads:
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Bake 20-25 minutes.
For crispy flatbreads:
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Bake 30-35 minutes.
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Remove from oven and let cool before slicing into desired sizes.