Buckwheat Pita Bread Recipes

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YEASTED BUCKWHEAT BREAD



Yeasted Buckwheat Bread image

This recipe makes a large 1 1/2-pound buckwheat loaf.

Provided by seattlelove

Categories     Bread     Yeast Bread Recipes

Time 3h15m

Yield 12

Number Of Ingredients 10

¾ cup water
¼ cup vegetable oil
¼ cup sour cream
1 egg
1 egg yolk
2 ¼ teaspoons active dry yeast
2 ⅔ cups bread flour
¾ cup buckwheat flour
1 tablespoon white sugar
¾ teaspoon salt

Steps:

  • Combine water, vegetable oil, sour cream, egg, and egg yolk in the bread machine.
  • Combine yeast, bread flour, buckwheat flour, sugar, and salt in a bowl. Add to wet ingredients in bread machine all at once.
  • Run the Bread cycle. Remove bread from the machine after the cycle is done and cool bread on a wire rack.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 26.2 g, Cholesterol 34.7 mg, Fat 7 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 156.6 mg, Sugar 1.4 g

EASY GLUTEN-FREE BUCKWHEAT FLATBREAD



Easy Gluten-Free Buckwheat Flatbread image

This bread is really delicious and reminds me of a wholegrain sourdough rye. I don't buy processed GF products, so I devised the following adaptable recipe for a flatbread that's very easy to make, and you can effortlessly adjust it to lots of different flavors and textures. My husband, who doesn't have to eat GF will frequently polish off the whole tray, when I add a bruschetta topping of chopped tomatoes, parsley, garlic, and olive oil. You can add olives, sun-dried tomatoes, rosemary or oregano, sesame seeds, etc. into the mix, and even use it as a pizza base. It's not paleo or AIP since it includes grains, but it is a good substitute for those upgrading their eating habits for health reasons.

Provided by Scoopers

Categories     Quick Breads

Time 55m

Yield 1 Tray, 2-4 serving(s)

Number Of Ingredients 10

2 cups measuring cup
silicon baking sheet
1 tablespoon apple cider vinegar, unpasteurized, with the mother
3/4 cup buckwheat flour or 3/4 cup a mix of groats and buckwheat flour
1/2 teaspoon salt (adjust to taste)
2 tablespoons sunflower seeds
4 tablespoons ground flax seeds or 4 tablespoons a mixture of ground flax and flax seeds
2 tablespoons pumpkin seeds
1 tablespoon olive oil (to taste)
1/2 cup water

Steps:

  • Combine all dry ingredients in the measuring cup, and fill it to the 1 cup mark, halfway up.
  • The exact proportions of buckwheat, flax and the other seeds are quite flexible, as long as you combine them up to the 1-cup mark.
  • Carefully fill the cup with water up to the two cup mark, and pour in the olive oil and the apple cider vinegar.
  • Stir all ingredients slowly and thoroughly, making sure to get to the bottom of the cup.
  • Let it soak for at least two hours on the counter, or soak overnight to bake it in the morning. You will know it is soaked enough when the seeds are filling the cup to the top.
  • When you are ready to bake, preheat oven to 350.
  • Place the silicon mat on a metal baking tray and either spray or wipe with oil to prevent sticking. Flax is really sticky, so nothing but silicon will work without a huge mess.
  • If you used all whole grains and you prefer it less grainy you can blend some of the mixture in blender or magic bullet and stir it back inches.
  • If you want to add a flavor, like oregano, rosemary, chopped olives, sesame, poppy seeds, caraway seeds, dried onion, etc. stir them in now.
  • Using a spatula, spread the mixture to an even thickness on the mat, going nearly up to the edges.
  • Bake the flatbread, keeping an eye on it once half an hour has passed. Depending on how hot your oven and how thick your mixture, it may take longer to bake, possibly up to 15 minutes longer.
  • Once it is done, use your rubber egg lifter as a slicer to divide it into squares before it cools. Never use a metal knife on silicon mats, as they have fiberglass inside.
  • The squares can also be left out to dry to make crackers.
  • The flatbread squares can be used as a substitute for toast, for bread, and as a base for bruschetta, garlic bread, and pizza.

Nutrition Facts : Calories 325.4, Fat 24.3, SaturatedFat 2.9, Sodium 593.7, Carbohydrate 21.2, Fiber 8.6, Sugar 1.3, Protein 10.2

BUCKWHEAT PITA BREAD



Buckwheat Pita Bread image

Buckwheat pita bread - this is a gluten-free version of Greece's famous pita bread made with buckwheat flour. Coeliacs rejoice!

Provided by Peter G

Categories     Main Course

Time 1h35m

Number Of Ingredients 6

375 ml water (lukewram)
8 g dried yeast
500 g buckwheat flour
1 tsp sea salt
3 tbsp olive oil
2 tbsp polenta (for dusting)

Steps:

  • Combine the water and yeast and allow the mixture to activate (approx. 10-15 mins).
  • 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.
  • Divide the dough into six pieces. Take one piece, shape into a flat disc and place beteween two sheets of baking paper. Carefully roll out the dough into a round pita shape approx 1/4 inch thick. Pierce the dough with a fork a few times and dust lightly with polenta.
  • 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.
  • Fill them up with your desired meat and vegetables and serve immediately.

Nutrition Facts : ServingSize 1 Pita, Calories 358 kcal, Carbohydrate 62 g, Protein 11 g, Fat 10 g, SaturatedFat 2 g

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