Made with artisan organic flours and seeds, that are cultivated from ancient strains of grain to give a wholesome, nutty, light taste. The Chia and flax seeds act as a gluten replacement and give the buckwheat (sarrasin) it’s sticky texture and flexibility.
6 Flat breads
1 Cup half-complet rice flour
1 Cup buckwheat flour
1/8 Cup of chia seeds
1/8 Cup dark brown flax seeds
1 tsp salt
2 tsp Baking powder
1 tsp sunflower oil
3/4 cup Sheep yogurt or coconut cream
1/2 cup water (to soak chia and flax seeds)
*Make the ingredients twice rather than doubling quantities to make more*
Soak the chia and flax seeds overnight in 1/2 cup of water. OR place slightly cooled boiling water over them and let them sit for 15 - 20 mins to soak.
Place all the dry ingredients into a bowl and mix.
Then add the wet ingredients (err on side of caution with yogurt or coconut cream). and mix well together.
Flour your worktop and separate the mix into six, flatten by hand into circles and roll out 1/2 cm thick.
Place in a hot pan and cook each side till golden.