Buckwheat flatbread

Hello readers,

Well, to add to my list, I don't eat yeast or baking soda which makes making bread rather difficult.  I stumbled upon this recipe one day when I had make the dough for crackers but was too impatient to wait for the oven to heat up.  Again the ingredients are:

• 1 cup buckwheat (grind the groats in a coffee grinder if you can't find the flour)
• a pinch of salt
• 1 tbs. olive oil
• 1-2 tbs. of water depending on the consistency.

Mix all the ingredients in a bowl and stir.  Add water as needed until the consistency is still doughy but sticky.  It will be a little doughier than regular wheat bread dough.  Heat a pan on the stove over low to medium heat.  The lower the better because the dough will cook all the way through.  Press or roll the dough to 1/4 inch to 1/2 inch thick.  Add a little olive oil to the pan to prevent sticking then place your dough in the pan.  Cook 5-10 min on each side keeping an eye on it so it doesn't burn.  Once cooked through remove from heat and let cool a little before eating.

The more oil you add the flakier the bread will be.  Also if you want to use it as a bun or something, you can roll the dough thicker just be sure to cook on a lower heat and it'll probably take longer.  Add seasoning such as garlic, pepper, basil etc. to the dough if you want to try something a little different.  I know it won't quite be the same as regular bread but it still tastes good and works as a great substitute for bread.

Enjoy!