Tonight I decided on buckwheat flatbreads, one of my favorite pseudo-cereals.
The buckwheat galettes are the perfect base for anyone looking for a tasty, naturally gluten-free alternative that you can use in many ways.
Characterized by their typical aerated texture and intense, nutty mountain-like flavor, these savory crepes are a classic of the Breton tradition and pair wonderfully with fresh and creamy fillings.
In this version, I serve them with a homemade chickpea hummus, datterini cherry tomatoes and some fresh baby spinach. A light, balanced one-dish meal, perfect for a quick lunch.
Here are a few other recipes for flatbreads, crepes, and some made with gluten-free grains or vegan options:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Buckwheat Flatbread Ingredients
- 1 1/4 cup buckwheat flour
- 1 1/4 cup water
- 1 tbsp extra virgin olive oil
- 1 pinch sea salt
- 20 pcs datterini cherry tomatoes (assorted colors)
- 1 cup hummus
- 1 small bunch baby spinach
Tools
- 1 Electric whisk
- 1 Crepe pan
- 1 Immersion blender
Steps for Buckwheat Flatbreads
You can prepare the same flatbreads with other types of flour — try them with teff, tapioca, millet, or sorghum.
Using an electric whisk, mix all the ingredients. (Thermomix: 1 min. speed 4)
Heat a flat nonstick pan over high heat; when the pan is very hot, pour a ladleful of batter and tilt the pan to spread it over the entire surface as if making a crepe.
At this point bubbles will form—don’t worry, the batter is starting to cook.
Do not touch it until you see the edges naturally pulling away from the pan, otherwise the flatbread will stick and tear. When you notice the edges contract and lift, wait a little longer then flip with a spatula to cook the other side.
Cook the other side for a few more minutes… et voilà! A nice crispy crepe, much better than store-bought ones, plus the freshness of the ingredients and the quick preparation.
Repeat the same procedure with the remaining batter.Prepare the cherry tomatoes by washing, chopping, and briefly sautéing them in a pan.
Prepare the hummus following my recipe, and add some baby spinach to the buckwheat flatbreads.
Daniela’s Tips
The Batter: Let the batter rest for at least one hour in the refrigerator; this will help the galettes not to break during cooking.
The Heat: Use a well-heated, lightly oiled nonstick pan to achieve the classic porous “honeycomb” surface.
Variations: If you want an extra crunchy touch, sprinkle sesame or sunflower seeds over the hummus before serving.
FAQ (Questions & Answers)
Can I prepare them in advance?
Yes, you can cook them and store them stacked under a cloth. Reheat for one minute per side before filling.
Which flour should I use?
Use 100% buckwheat flour for a gluten-free version, or mix it with a bit of type 2 wheat flour for a milder flavor.
