Corn and Buckwheat Flatbreads
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g corn flour or polenta
- 100 g buckwheat flour
- 1 teaspoon, leveled salt
- 2 teaspoons, leveled sugar
- 600 ml sparkling mineral water
- Rapeseed oil or sunflower oil
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients (corn flour, buckwheat flour, salt, sugar) together. Then mix well with the mineral water so that there are no more lumps. Cover and refrigerate for 1–2 hours to rest.
- Then bake thin flatbreads or pancakes on each side for about 3 minutes until golden brown in a coated pan (16-20 cm) with 1 spoonful of oil, turn over with a spatula.
- Keep warm in the warm oven until all the flatbreads are baked to keep them pliable, and then serve. You can enjoy it pure as a side dish or filled with sweet or savory.
- Ideas: applesauce, cheese, jam or sugar and cinnamon Camembert and cranberries and reheat them again
- The flatbreads cannot be bent when cold, so small flatbreads are better.
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