6tbspolive oilplus more to coat the flatbreads before baking
1tbspsesame seeds
A sprinkling of fleur de sel or coarse sea salt on top
Instructions
Mix the dry yeast in a bowl with lukewarm water and maple syrup. Let rest for 5 minutes until small bubbles appear on the surface.
Mix together the buckwheat flour, corn starch, salt and caraway seeds. Add the yeast mixture and olive oil and stir everything with a spoon. Cover with a clean kitchen towel and let rise in a warm place for 1 hour.
Preheat the oven to 240°C circulation air.
Line two baking sheets with baking paper. Take out portions the size of approx. 2 tbsp of the dough, shape into a ball with your moistened hands, place on baking paper and flatten slightly. Moisten your hands every now and then, otherwise the sticky dough cannot be processed.
Brush the surfaces of the bread with olive oil, sprinkle with sesame seeds and a little fleur de sel and bake the first tray for about 10 minutes, until the undersides are browned, but the pita breads sill yield slightly when you press the top. Then bake the second sheet of bread.
Wellcuisine-Tipp
The ready-baked flatbreads can be frozen very easily and are defrosted in no time at all.