You know these moments when you are craving something and wish for it to instantly just pop out of nowhere, all fragrant, just perfectly crispy and soft at the same time, smiling at you with a big eat me right now sign… well, I kinda have those moments and they tend to appear at worst possible times when I get too preoccupied with work. Anyway I learned to take them as signals to stop and indulge myself and let me tell you, the results of these pauses can be astonishing, just as these little rounds of the most delicious flat breads are.
It’s so easy to make, and so quick it will take only about 20 minutes. They are gorgeously crunchy on the outside and seductively soft on the inside, and oh so deliciously lavender and rosemary fragrant.
What do you need for 6 to 8 breads:
- 300g buckwheat flour
- 250g chickpeas flour
- 150g wholegrain rice flour
- 1tbs backing powder
- around 200ml water
- sea salt
- extra vergine olive oil
- fresh rosemary and lavender
How to make it:
Preheat the oven to 220C.
In a big bowl mix the flours, salt and backing powder and make a soft dough adding lukewarm water.
Make 6 to 8 balls and flatten them into 1cm thick round shapes. Place the breads on the tray covered with backing paper and spread a bit of oil on top of each. Press in the rosemary and lavender leaves on top of each and sprinkle with some salt. Bake for about 10 minutes until they become golden brown and gorgeous.
A bonus tip: last time I added some chopped olives into the dough. Oh what a pure heaven!
