Buckwheat Sourdough Flatbread Recipe | One tomato, two tomato
Easy buckwheat sourdough flatbread recipe develops over 5 days for rich flavor. Store in fridge up to a week and bake at 500°F for delicious results.
Ingredients
- 1 1/2 c lukewarm water
- 1/4 c sourdough starter or 1/4 tsp yeast
- 1 tbs honey
- 2 c buckwheat flour
- 1-2 c spelt, turkey red, kamut or other ancient grain wheat-type flour
- 2 tsp salt
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