John Myers
Buckwheat Flatbread with Pumpkin Filling
The perfect buckwheat flatbread with pumpkin filling recipe with a picture and simple step-by-step instructions.
- 200 g Buckwheat flour
- Vegetable broth or water
- Salt or brine
- **********
- 2 tbsp Coconut oil
- 1 size Chopped onion
- 300 g Coarsely grated pumpkin flesh
- 1 Red Roughly grated bell pepper
- 150 ml Homemade vegetable broth
- 150 ml Pepper from the grinder
- 1 handful Chopped fresh parsley
- **********
- 1 tsp Coconut oil for frying
- Put the flour in a bowl and add enough water or vegetable broth to form a creamy dough, this differs from the amount, so I don’t have any amount here, please feel your way around. The dough can be a little thinner, it still thickens.
- Now add salt (since I use vegetable broth I don’t need salt. Let the dough rest for a while.
- During this time, wash the pumpkin, cut in half (one half is sufficient) and remove the seeds, now grate the pumpkin coarsely. The same with the bell pepper.
- Sauté the onions in the coconut oil (do not brown them), add the shredded pumpkin, toss a little, then add the grated paprika and the vegetable stock, season with pepper and let simmer for a few minutes. Just before serving, stir in the chopped parsley.
- During this time, heat a pan (I only use high-quality ceramic pans), brush it with a little coconut oil and gradually bake the buckwheat flatbreads (do not let them brown)
- Place the flatbreads on a plate, add the steamed vegetables, fold the flatbreads and enjoy
- Tip 7: never use ceramic pans on the highest setting.
- Tip 8: Buckwheat flour can be bought ground, or you can grind buckwheat very finely yourself. You can also replace 150 g buckwheat and the other 2 x 25 g with lupine flour and almond flour, it tastes good and is very healthy.
Facebook Comments