I have lost count of how many times these buckwheat crackers have saved me a trip to the shop! They go with almost anything – spreads, cheeses, meat. And they tend to disappear one by one, quite unnoticed, every time somebody walks past the table. These buckwheat crackers/flatbreads are extra crisp, wholesome and very quick to make, so I really do recommend giving them a go!
When I make this recipe I usually use up yesterday's leftover buckwheat, but the recipe is so versatile that you can easily swap the buckwheat for all sorts of seeds or grains. Season the crackers with your favourite spices and herbs too, and use whatever flour you like. One more suggestion – grated hard cheese. Delicious!
While the cracker bakes, don't forget to keep an eye on it. Because it is so thin it can overbake quickly, depending on your oven and ingredients. Usually 30-35 minutes is enough. Once the edges start turning a nice golden brown and the paper begins to lift away from the dough – your crackers are done. If you bake them too briefly they won't be crisp enough, but that's no problem – you can always pop them back in the oven for a few more minutes. Enjoy!
