Buckwheat Flat Bread

BENEFITS: Gluten free, grain free, high protein, low carb, Great substitute for bread and flour

Makes 6

• 375 ml water, lukewarm
• 8 g dried yeast
• 500 g buckwheat flour
• 1 tsp sea salt
• 3 tbsp olive oil
• 2 tbsp polenta , for dusting

Instructions

1. Combine the water and yeast and allow the mixture to activate (approx. 10-15 mins).
2. Combine the buckwheat flour, salt and olive oil and add the yeast mixture. Work slowly to make a dough, cover and allow to rise in a warm spot for 1 hour.
3. Divide the dough into six pieces. Take one piece, shape into a flat disc and place between two sheets of baking paper. Carefully roll out the dough into a round pita shape approx ¼ inch thick. Pierce the dough with a fork a few times and dust lightly with polenta.
4. Heat up your 10″ cast iron pan and brush with olive oil. Cook the pita for a few mins on one side until puffy and repeat on the other side.
5. Fill them up with your desired meat and vegetables and serve immediately.