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 organic half-complet rice flour
1 Cup organic buckwheat flour
1/8 Cup of organic chia seeds
1/8 Cup dark brown flax seeds
1 teaspoon salt
2 teaspoon Baking powder
1 tablespoon sunflower oil
1 Egg white
3/4 cup Sheep / Goats Milk
*Make the ingredients twice rather than doubling quantities to make more*
Place all the dry ingredients into a bowl and mix. Then add the wet ingredients and mix well together and leave the bowl to stand in a warm place covered with a clean tea-towel or muslin for 3 hours to allow the chai and flax seeds to absorb the posture and provide elasticity.
Rice flour your work counter and separate the mix into six, flatten by hand into the floured work top and the roll into a circle one cm thick. Place in a hot pan and cook each side till golden.