Buckwheat Flatbread Enriched

Buckwheat Flatbread Enriched

In lean times flatbreads were made from just flour and water but in times of plenty they were enriched with fat and salt. This version is flaky and extravagant.


Serves 4-6 people

  • 4 cups Roan Mills Buckwheat flour
  • ½ cup lard
  • 2 teaspoon sea salt
  • 1 cup water plus extra to make a supple dough


Prep: 30 min • Cook: 2 min • Ready in: 32 min

Combine the flour, salt and the lard and mix until the fat has melded with the flour to create a mealy texture. Add the water and once the dough begins to hold together knead it gently until the dough is smooth and elastic. Cover the dough with a damp kitchen towel and allow it to rest for 10 minutes. Meanwhile, heat a 10" cast iron skillet or griddle over high heat. Divide the dough into 12 equal pieces. Round these using a gentle touch and cover the balls with the damp towel. When the skillet/griddle is hot, pull out a ball of dough, sprinkle flour on your work surface and press the ball flat with your hands. Using a rolling pin begin to flatten the dough with light pressure and working clockwise, roll the dough into a 6" disc. Lift the flatbread from one edge and allow it to drape across your hand. Transfer the flatbread in a swift motion onto the hot surface of the skillet. Bubbles will appear and it may puff. Flip it over after 30 seconds and cook the other side for 30 seconds. As the heat builds the cooking will go faster and the heat may need to be adjusted down. Pile the cooked flatbreads onto a towel-draped plate to keep them warm. Rich, meaty stews, roasted vegetables with melted cheese and other rich flavors pair well with these dark and flavorful flatbreads.

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