Buckwheat Olive Flat Bread
Author: Chef Brad
  • 2 cups hot water
  • 1 tablespoon salt
  • ¼ cup oil
  • ¼ cup xagave
  • 1 small jar pitted kalamta olives, chopped
  • 2 cups fresh ground buckwheat
  • 4 to 5 cups high gluten flour or fresh ground wheat flour
  • 2 tablespoons saf instant yeast
  • fresh rosemary and thyme for garnish
  • extra olive oil for baking
  1. Place all ingredients in WonderMix mixer, using only half the flour and placing the yeast on top.
  2. Turn on the mixer and add flour until dough pulls away from the sides of the bowl.
  3. Knead for 6 minutes.
  4. Remove from bowl and divide dough into 2 or 3 pieces.
  5. Roll out and let rise.
  6. Using fingers, make indents in the dough and fill will oil and top with fresh herbs, kosher salt, and grated parmesan cheese if desired.
  7. Bake on parchment on a heated pizza stone at 500 degrees.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/09/buckwheat-olive-flat-bread/