Slightly fermented buckwheat Pita’s

Slightly fermented buckwheat Pita’s

The taste is slightly acidic and crispy.

They are ideal as an appetizer or as an addition to pasta, dips and sauces.

Rich in dietary fiber, regulate metabolism, warm up the body and add energy.

Buckwheat flour used for the scraps has a warming effect. In addition, buckwheat strengthens and seals the blood vessels, reduces blood pressure due to the presence of naturally occurring routine. Also purifies and strengthens the intestines. Buckwheat is gluten-free cereal, which is why it is recommended for all non-gluten-free cereals.

The addition psylluim to the gluten-free flour makes the “cake” gain a triangular structure (partly compensates for the lack of gluten, which gives the elasticity and elasticity of baking).

Ideally, the cake for the flakes will “peel” at least a few hours or even 1 day. Then it will slightly acidic taste and slightly fermented.


  • 1 cup of buckwheat flour
  • 2 tablespoons psyllium
  • 1/2 teaspoon of Himalayan salt
  • spring water
  1. Dry ingredients mix, add enough water to knead the dough (consistency for dumplings).
  2. We cover with a cloth and leave for a few hours, preferably overnight or 1 day.
  3. From the dough we tear off small balls, flatten the palm and thinly roll to get the placenta.
  4. On a hot pan (preferably one that does not stick to anything) without added fat "we care" the flakes on both sides *
Recipe Notes

* We can cover the pan with the lid at the beginning of the "toast", which will cause the Pita's quick to bake and a little "grow". Be careful, because the fluffy like to burn and stick to the bottom of the pan.


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