Buckwheat flatbread
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Buckwheat flatbread
  Buckwheat    Flatbread    Crackers  
Last updated 6/12/2012 1:11:13 AM. Recipe ID 38665. Report a problem with this recipe.
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      Title: Buckwheat flatbread
 Categories: Crackers
      Yield: 6 Servings
 
      1 c  Buckwheat flour
    1/2 c  All-purpose flour
    1/2 ts Salt
    2/3 c  Water
 
  "Buckwheat flour is available in health food and specialty stores. It
  has a musty, earthy flavor which gives an interesting twist to this
  simple, traditional flatbread-style cracker. It goes well with fruit
  and cheese. In the food processor or in a large bowl, combine the
  flours and salt. In a slow stream, stir in enough of the water to
  form a soft, but not sticky, dough.
  
  Remove to a well-floured surface or pastry cloth and knead lightly.
  Cut the dough into 6 equal portions and roll each piece into a large,
  thin circle, approximately 1/16 inch thick and 8 inches in diameter.
  Prick each circle all over with the tines of a fork.
  
  To cook, gently place the circles, one at a time, on a hot griddle or
  saute pan. Cook over medium heat until pale brown spots begin to
  develop on the underside of the cracker, 2 to 3 minutes. Flip the
  cracker to cook the second side. Continue flipping in this manner
  until the cracker feels dry and crisp. Remove to a rack to cool. If
  upon cooling the cracker remains slightly pliable, you may return it
  to the pan for further cooking, or place in a preheated 350~F. oven
  for a few minutes, until fully "dried out." Yield: 6.
  
  VARIATIONS: For a crunchier cracker, add 1/3 cup buckwheat groats and
  increase the water slightly.
  
  Buckwheat has a strong flavor. According to your taste, you may wish
  to increase the all-purpose flour and decrease the amount of
  buckwheat.
  




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Recipe ID 38665 (Apr 03, 2005)

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