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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.

Course Snack
Prep Time 3 minutes
Cook Time 30 minutes
Total Time 33 minutes
Servings 4
Author Meghan Livingstone


  • 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


  1. Preheat oven to 350F. In small bowl, mix together all dry ingredients.

  2. Stir in wet ingredients and combine thoroughly until smooth. Batter should be somewhat thin.

  3. 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:

  1. Bake 20-25 minutes.

For crispy flatbreads:

  1. Bake 30-35 minutes.

  2. Remove from oven and let cool before slicing into desired sizes.

Enjoy right away and store leftovers in airtight container for up to 1 week.