My son developed wheat allergy at a very early age. The heart of a mother in me was so concerned so as to whether or not my child will ever be able to enjoy flatbreads which was traditionally core part of staple diet in our life and most commonly made using wheat flour. This situation actually widened my idea about flatbreads and addition of different grain flours has helped me add a variety of nutrition to our meals. This is one such delicious and very easy to digest flatbread recipe.

Ingredients

1/2 Cup + 1/4th Cup (dusting) Buckwheat flour
1/2 Cup Amaranth flour
1 Tbsp Olive oil
1/2 Tbsp Sesame seeds
1/2 Tsp Salt
1 Tbsp Ghee

Method

1. In a bowl mix the flours, olive oil, sesame seeds and salt.
2. Add water (about 1/4th cup + 1 Tbsp) slowly and knead a smooth dough.
3. Divide the flour into 4 portions and roll the flatbreads into circles using some flour for dusting.
4. Heat your griddle (preferably cast iron) and start cooking the flatbreads. Flip the flatbread once you see bubbles appearing on the surface. You can now use ghee to cook the flatbread well on both sides.
5. Serve fresh and hot

Tips

You could substitute sesame seeds with fresh herbs like mint, fenugreek, cilantro for different flavors