This Easy 7-Ingredient Rustic Buckwheat Flatbread recipe is a pizza night game changer. All you need is seven ingredients, seven minutes to knead and a one hour resting period before you’re ready to build your pizzas and bake.
One of the things I love about this recipe is how easily is comes together. And although it’s shown here as a pizza, you can also serve it as a simple side of bread with any meal. But perhaps the best thing about this recipe is that you can bake the flatbreads ahead of time, freeze them and pull them out whenever you want a quick, 15-minute, mid-week pizza or appetizer at home.
Jump to RecipeSo, what exactly is a flatbread anyway?
A flatbread is a type of bread made with flour, a liquid and salt that has been rolled into a flat shape and baked. Some contain yeast, while others do not. Every culture has its version. From tortillas to pitas, roti to naan. In this case, I’m talking about pizzas.
Whether you top a flatbread, use it like a utensil, dip it or simply snack on it, it’s all delicious in my book!
My favorite way to top this Easy 7-Ingredient Rustic Buckwheat Flatbread
This Easy 7-Ingredient Rustic Buckwheat Flatbread is delicious straight out of the oven, but if I’m going to make a quick personal pizza, I like to tap into my Italian side. A light smear if fig preserves directly on top of the flatbread, slices of prosciutto and creamy feta or goat cheese make up the base.
Once the base of the flatbread is built, it goes into a preheated 425 degree oven to bake for a quick 5 – 7 minutes – just long enough for everything to heat through and the cheese to melt. Remember, the flatbread is already baked at this point, so a quick five to seven minutes (depending on how crisp you like your crust) is truly all you need.
The flatbread is then finished with paper thin slices of granny smith apples, a generous handful of baby arugula and topped with a crisp balsamic drizzle. All I need is a glass of crisp white wine and I’m in heaven.
If you like this flatbread recipe, I highly recommend trying my recipe for Easy 7-Ingredient Rustic Blue Corn Flatbread as well. A light brushing of olive oil on top of the flatbread, slices of burrata cheese, kalamata olives, sun dried tomatoes, thinly sliced red onions and a sprinkling of dried oregano and basil top this version. They are both very different, but they are delicious in their own way.
Buckwheat flour – healthy, flavorful, versatile
Despite the sound of its name, Buckwheat is not related to wheat at all. In fact, it’s a gluten free seed, much like quinoa. And although you may come to love it for its deliciously nutty flavor, knowing that it’s high in minerals, antioxidants and lower on the glycemic index makes it a clear choice for better nutrition.
To learn more about Buckwheat and its nutritional value, I recommend reading Buckwheat 101: Nutrition Facts and Health Benefits by Atli Arnarson, BSc, PhD. It provides a very detailed breakdown of all this little seed has to offer.
Although I’m always looking for small ways to make healthier food choices, it’s the flavor of buckwheat that I am drawn to most. I love the nutty flavor that buckwheat imparts to this recipe for Easy 7-Ingredient Rustic Buckwheat Flatbread. The taste and texture beautifully compliment the sweetness of the fig preserves and the salty, earthy notes of the prosciutto and cheese in the pizza topping recommendation offered with this recipe.
Easy 7-Ingredient Rustic Buckwheat Flatbread
Course: StartersCuisine: AmericanDifficulty: Easy4
flatbreads10
minutes10
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minutesHealthy and versatile flatbread for building these delicious pizzas or simple snacking.
Ingredients
1 3/4 cup A.P. flour
1/4 cup Buckwheat flour
3 tsp. active dry yeast
1 1/2 tsp. sugar
1 tsp. kosher salt
3 Tbsp. vegetable oil
3/4 cup warm water
- If making the recommended pizza recipe provided above
Fig preserves
Prosciutto slices (1-2 per flatbread)Creamy feta or goat cheese
Granny Smith apples, sliced thin
Baby arugulaBalsamic vinegar glaze
Directions
- Combine the dry ingredients in the bowl of a stand mixer or food processor. Whisk together briefly.
- Combine the warm water and vegetable oil. Using the dough hook attachment on medium-low speed, gradually add the water and oil mixture until a dough is formed. Continue to knead the dough on medium-low speed for 7 minutes.
- Cover the dough with plastic wrap or a towel and allow the dough to rest in the bowl at room temperature until it has doubled in size (approximately 1 hour.
- After the dough has risen, turn it out onto your work surface and divide the dough into four equal portions. Lightly dust your work surface with flour and roll each dough portion out into a 9-inch x 6-inch rectangle.
- Lightly dust a piece of parchment paper with cornmeal and lay the rolled dough rectangles on top of the cornmeal-dusted parchment. Spray the top of the dough lightly with cooking spray to keep it from drying out and allow to rest for 30 minutes on the counter.
- After 30 minutes, dock the surface of the dough gently with a fork to prevent large air bubbles from forming during the baking process.
- While the dough is resting, preheat the oven to 425 degrees F with either a baking stone or a sheet pan in the oven.
- When you are ready to bake, use a second sheet pan or a pizza peel to gently transfer the parchment (and the dough rounds) onto the hot baking stone or sheet pan.
- Bake at 425 degrees F for 10 minutes. The flatbreads will become light golden brown and puff up a little during the baking process. After 10 minutes, transfer to a wire rack to cool before topping or serving.
- If making the recommended pizza recipe provided above
- Prepare the pizzas as noted above in the section titled, “My Favorite Way to Top these Easy 7-Ingredient Rustic Buckwheat Flatbreads”. Apply a thin layer of fig jam directly to the flatbread and top with prosciutto and feta or goat cheese. Bake for 5 – 7 minutes and remove from the oven. Top with fresh apples, arugula and finish with a drizzle of balsamic glaze.
