The world is made better by innovators like you. Two suggestions if you ever want a softer wrap - Use raw hulled buckwheat, soak overnight and drain, then blend with water to a pancake batter, cook these on nonstick pan and they will be soft and flexible strong wraps, and the soaking takes the bitterness out of the buckwheat. Second - if you use hot water to mix the flatbread in your buckwheat flour recipe, and make a wetter dough, then knead well and leave to sit for one hour, dust with flour as you roll them out, these will then be smoother and softer flatbread. Hope you keep trying these many alternative ways of living, great to see how you do that.
I'm interested in trying your 'pancake' idea. I've been dying to find a recipe to make soft wraps since being diagnosed coeliac. What measurements/ratios of water and buckwheat do you use?
Good recipe but your flat breads will be soft if the dough is made with boiling water with teaspoon of water and once the dough is made let it rest for 15-20 mins and then knead with oil on your hands so the dough is smooth and then ur flatbreads with be like roti and very easy to roll. Try it and enjoy😊
It's easy to grow too. The seeds germinate quickly and have a high success rate of germination. I've heard that it helps to add nitrogen to the soil so this is a great crop to add to the rotation!
Thank you for sharing. I just had my first veganiversary last month lol. I'm still experimenting. I'm gluten intolerant and just bought some buckwheat flour but not used it yet.
Yes as mentioned during my video at 4:31 you can add 2 tsp if dry yeast instead of baking powder. I have discovered since then warmer the water the easier it is to make into balls.
I haven't made this exact recipe in the oven. th-cam.com/video/IugNEV-pN8I/w-d-xo.html Flat Bread oven baked... This one is oven baked on a pizza steel/stone for 8 mins 200˚C fan. If you don't have a pizza steel or stone it might take more like 15-20 minutes. If you give it a go let me know how you get on. I hope that's helpful.
+Ekstremni Pluviofil it is store bought buckwheat flour. It is a light browny grey colour not a dark colour like some countries have. I have only seen one type here in Sweden at my local supermarkets. It’s very similar to what I was able to buy in London and Australia. I think it’s the standard type. You can make your own by grinding natural buckwheat groats. I have a video showing you how.
Hmmm 🤔 it’s unlike other flavours. My first thoughts are what I like that’s bitter or maybe others dislike; green tea, walnuts, coriander (I wouldn’t say it’s bitter) some love, some dislike.
@@SueMareeP I do love green tea and coriander. Walnuts okish to me, to expensive here in the Caribbean to remember the very few times I tasted which means I didn't love it. If you mean like cilantro or chadon beni as coriander, I love, that's more citrusy herb notes. I'm just curious as I'm looking for high magnesium foods. Budget tight atm so watching where my money goes carefully. Saw on google the explanation was of earthy,nutty and slight bitter taste
@@Luke-Emmanuel you can toast the buckwheat flour to help with the bitterness. Just use a dry pan and keep stirring till it looks toasted enough for you.
Good point, I struggled to make this without using oil. What would you recommend? Sometimes I use what I have on hand or in the cupboard, but happy for tips and advice and I can experiment.
+leifsonoferik oh no. I am sorry that it didn’t turn out. Which option did you do? Buckwheat flour can be tricky to work with. If your dough is too loose and runny you might need more flour. Let it rest for a little while and try again. I share my recipes for free in good faith and never want to waste anyone’s time or ingredients.
@@SueMareeP I was pretty upset when it happened. I guess I shouldn't have went off half cocked. I am not by any means a chef of any kind and should be grateful for any help I receive. For some reason it didn't really form into a dough. Maybe my "flour" wasn't ground fine enough. It was already a bit of a sore spot, I burned up my coffee grinder trying to make the flour. I tried mixing an egg into the mixture and that at least made it not be fine groats sitting in a pan with no form at all. After adding the egg, it did make a very crumbly cake of sorts. Maybe I can use it to thicken my next batch of soup. No hard feelings. Sorry for the negative rant.
The world is made better by innovators like you. Two suggestions if you ever want a softer wrap - Use raw hulled buckwheat, soak overnight and drain, then blend with water to a pancake batter, cook these on nonstick pan and they will be soft and flexible strong wraps, and the soaking takes the bitterness out of the buckwheat. Second - if you use hot water to mix the flatbread in your buckwheat flour recipe, and make a wetter dough, then knead well and leave to sit for one hour, dust with flour as you roll them out, these will then be smoother and softer flatbread. Hope you keep trying these many alternative ways of living, great to see how you do that.
Thank you that’s really kind of you to say. I love your suggestions. I will give those two ideas a go. Thanks again.
I'm interested in trying your 'pancake' idea. I've been dying to find a recipe to make soft wraps since being diagnosed coeliac. What measurements/ratios of water and buckwheat do you use?
They look yummy! I bought some buckwheat but haven’t known what to do with it. Thank you! I’ll give these a try.
Thanks. Happy cooking 🧑🏻🍳.
Good recipe but your flat breads will be soft if the dough is made with boiling water with teaspoon of water and once the dough is made let it rest for 15-20 mins and then knead with oil on your hands so the dough is smooth and then ur flatbreads with be like roti and very easy to roll. Try it and enjoy😊
Thanks for the tip and expert advice. Another viewer has also mentioned this. I need to make time to experiment some more. Thanks again. 🥰
Love this, thank you!! ❤
I have buckwheat flour but have never made anything with it! lol Thank you for the recipe. 😊
+L S you’re welcome. All the best with experimenting. 😉
It's easy to grow too. The seeds germinate quickly and have a high success rate of germination. I've heard that it helps to add nitrogen to the soil so this is a great crop to add to the rotation!
Thanks for the info!
I loved your video and can't wait to try it.
Yay! Thank you! Hope you like it!
Yes. I like the yeast one. Someone just gave me buckwheat so I am going to try it.
Hope you enjoy
Nice job !
+Sherry M thank you 😊
Wow this looks great. Thank you. I can't wait to try it. Eva
Thank you 😊
Thank you for sharing. I just had my first veganiversary last month lol. I'm still experimenting. I'm gluten intolerant and just bought some buckwheat flour but not used it yet.
You are so welcome! Well done. Oh that’s hard to start with but I am sure you’ll notice the difference very soon.
Thank you
You're welcome
Jag gillar receptet väldigt mycket
Tack så mycket ☺️
Looking forward to making these! Do you ever pat them out then let the yeast rise for a while?
Oh no I haven’t tried. Let me know how you get on.
Thank you gorgeous
You are welcome
I don't use baking powder or baking soda. Is there a recipe without those ingredients?
Yes as mentioned during my video at 4:31 you can add 2 tsp if dry yeast instead of baking powder. I have discovered since then warmer the water the easier it is to make into balls.
Can I bake the bread in the oven instead of the frying pan
I haven't made this exact recipe in the oven.
th-cam.com/video/IugNEV-pN8I/w-d-xo.html Flat Bread oven baked...
This one is oven baked on a pizza steel/stone for 8 mins 200˚C fan. If you don't have a pizza steel or stone it might take more like 15-20 minutes. If you give it a go let me know how you get on. I hope that's helpful.
You can use a wine bottle as well 😉
A great tips! Thanks 🤩
What kind of buckwheat is that?
+Ekstremni Pluviofil it is store bought buckwheat flour. It is a light browny grey colour not a dark colour like some countries have.
I have only seen one type here in Sweden at my local supermarkets.
It’s very similar to what I was able to buy in London and Australia. I think it’s the standard type.
You can make your own by grinding natural buckwheat groats. I have a video showing you how.
@@SueMareeP thank you so much for answering🌸💐
+Ekstremni Pluviofil ❤️❤️👌🏻
Hi, so I didn't hear you say anything about letting it rest/rise?
No I don’t rest the dough but if you want to give it a try let me know if there’s a difference.
I heard buckwheat has a slight bitter taste:(
Yes it’s definitely got a distinct taste. You can’t really compare it to wheat flour in taste. If you’re okay like bitter nutty flavours then try it.
@@SueMareeP hey, thanks, yet I usually don't like bitter at all. Can u describe another food that it's bitterness is similiar to? :)
Hmmm 🤔 it’s unlike other flavours.
My first thoughts are what I like that’s bitter or maybe others dislike; green tea, walnuts, coriander (I wouldn’t say it’s bitter) some love, some dislike.
@@SueMareeP I do love green tea and coriander. Walnuts okish to me, to expensive here in the Caribbean to remember the very few times I tasted which means I didn't love it. If you mean like cilantro or chadon beni as coriander, I love, that's more citrusy herb notes. I'm just curious as I'm looking for high magnesium foods. Budget tight atm so watching where my money goes carefully. Saw on google the explanation was of earthy,nutty and slight bitter taste
@@Luke-Emmanuel you can toast the buckwheat flour to help with the bitterness. Just use a dry pan and keep stirring till it looks toasted enough for you.
A healthy grain and an unhealthy oil.
Good point, I struggled to make this without using oil. What would you recommend? Sometimes I use what I have on hand or in the cupboard, but happy for tips and advice and I can experiment.
I now have goo in my frying pan and you have someone who is pissed off at you. Thanks for misleading me. I love wasting my time and resources.
+leifsonoferik oh no. I am sorry that it didn’t turn out. Which option did you do? Buckwheat flour can be tricky to work with.
If your dough is too loose and runny you might need more flour. Let it rest for a little while and try again. I share my recipes for free in good faith and never want to waste anyone’s time or ingredients.
@@SueMareeP I was pretty upset when it happened. I guess I shouldn't have went off half cocked. I am not by any means a chef of any kind and should be grateful for any help I receive. For some reason it didn't really form into a dough. Maybe my "flour" wasn't ground fine enough. It was already a bit of a sore spot, I burned up my coffee grinder trying to make the flour. I tried mixing an egg into the mixture and that at least made it not be fine groats sitting in a pan with no form at all. After adding the egg, it did make a very crumbly cake of sorts. Maybe I can use it to thicken my next batch of soup. No hard feelings. Sorry for the negative rant.
No worries. We all have those days