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Buckwheat crispbread
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5 from 1 vote

Buckwheat crackers recipe

This buckwheat crispbread goes well with smoked fish or cured meats, with cheeses and pickles. Break the crispbread into smaller bits and you can serve up a delicious bowl of buckwheat crisps with your favourite dip.


Buckwheat crackers ingredients

  • 120 g whole-wheat flour
  • 90 g unbleached all-purpose flour
  • 90 g buckwheat flour
  • 15 g sesame seeds
  • 4 g salt
  • 40 g extra virgin olive oil or rapeseed oil
  • 120 g water as needed


How to make buckwheat crackers

  • Preheat the oven to 180°C with two racks positioned inside and line two baking trays with baking paper.
  • Combine all ingredients in a bowl and form a dough. Ensure the dough is nice and smooth, not too runny and not too firm. Add a little more water if it's not very elastic.
  • Knead for a few minutes.
  • Lightly dust your work surface, and roll out the dough.
  • Cut into desired shapes -- squares or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
  • Bake for around 20 minutes until lightly browned, switching the sheet trays halfway through from front to back and top to middle.
  • Cool on a wire rack.