John Myers
Ingredients for 7 servings:
- 50 g ground flaxseed
- 350 g buckwheat, ground
- 2 tsp black cumin, ground
- 1 ½ tsp salt
- 1 pinch(s) of sugar
- 20 g ginger, finely chopped
- 550 ml water
- 1 tbsp soy sauce (tamari)
- 3 tbsp oil (organic sunflower oil)
- possibly water
- Oil, for frying
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
gluten-free, egg-free, dairy-free, vegan
Combine the flaxseed and tamari and mix on medium heat for a good 5 minutes, then turn off the heat. Add organic sunflower oil and stir for another 2 minutes. Let rest for 30 minutes. Stir thoroughly, adding more water if necessary. Heat oil in two small frying pans, discard the oil, and add ladlefuls of batter. Hold the pan at a slight angle; the batter will spread. Fry the flatbreads until golden brown, turning if necessary. My own recipe.
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