This is my go-to lunch at the moment.
Buckwheat being the main component of the Flatbreads, they're easy to digest and have a nice soft texture, not to mention the awesome nutritional values it provides.
What you have on the side is up to you - the Flatbreads go with almost anything! Just add something you love.
Mixed beans, roasted corn, Hummus, and Cumin Mustard are my choices here.
Preparation:
5 minutes
Cooking:
10 minutes
Ingredients:
Buckwheat flour (1/2 Cup)
Brown Rice flour (1/4 Cup)
Soya milk - 100ml (makes a softer finish compared to other vegan milks)
Curry Powder
Sea Salt
Pepper
Oregano
Optional: Milled Hazelnuts
Method:
Mix the Flour, Soya milk, and seasoning together. The consistency should be slightly wet (assuming you want softness). For a firm texture, you can add less Soya milk.
Pour into an oiled pan making small pancake shapes, and cook on medium heat for about 1 minute each side. The idea is to cook them just enough to retain the softness yet not undercook them. If you want something extra, add milled Hazelnuts (or any other nut/seed) on the top side of the mixture while it's on the pan.
Enjoy :)
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