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Posted 05-07-2016

This is a flat bread variation out of many. Once you get stuck into this blog I will show you a whole world of flatbread possibilities!

Kids love it, it is so easy to make and takes less time than nipping into the shop to get some!
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1 cup of (120 grams) buckwheat flour
1 cup of (120 grams) rice flour
2 cups (480 grams) water
1 tsp. of bicarbonate
1 onion thinly sliced
Handful of sundried tomato's
2 -3 tbs. of pesto (see recipe under dressings and dips)


Pre heat your oven to 180°C.
Slice your onions pretty thin and combine the rest of your ingredients. Except for sundried tomatoes and pesto.
Line a baking tray with baking paper or a silicone sheet and spread the mixture evenly.
Top off with sundried tomatoes and slather on some pesto, then stick in the oven for 20-30 minutes. 
Again remember our ovens are different so I urge you keep and eye. When the figs are nice and caramelised and your bread is cooked through that's when it’s done. I like my bread extra crispy so I switch the oven off and let it after bake in the heat.
Set of a tray and let it cool.

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