Buckwheat Flatbread

Ingredients

• \1 1/3 cup s (8 ounce s) buckwheat groats , divided
• 3/4 teaspoon table salt
• 1/2 cup boiling water
• 1 tablespoon extra-virgin olive oil

Instructions

1. Process 1 cup (6 ounces) buckwheat groats in blender on high speed until very fine and powdery, starting on lowest setting and working your way up to highest, about 2 minutes.
2. Transfer to medium bowl and whisk in salt.
3. Repeat processing with remaining ⅓ cup (2 ounces) groats in now empty blender; transfer to small bowl and set aside. (Use this flour for rolling out dough; you won’t need it all.
4. Store extra in airtight container at room temperature for up to 3 months.)
5. Add boiling water to flour salt mixture, stirring with fork until most of flour has been moistened.
6. Let cool slightly, then, using your hands, knead in bowl until shaggy dough forms. (If dough does not come together, add up to 2 tablespoons boiling water, 1 teaspoon at a time.
7. If dough is too wet, add up to 1 tablespoon additional flour, 1 teaspoon at a time.) Drizzle oil over dough, transfer to clean counter, and knead until dough feels smooth and hydrated, but not too soft, about 1 minute.
8. Line rimmed baking sheet with parchment paper.
9. Divide dough into 4 pieces.
10. Lightly flour counter with reserved buckwheat flour and roll 1 piece of dough into 7 inch circle (keep remaining pieces covered) using lightly floured rolling pin.
11. Lift and rotate dough as you roll so that dough doesn’t stick to counter.
12. Transfer dough disk to prepared sheet and repeat with remaining dough, layering parchment between each disk.
13. Heat 10 or 12 inch cast iron skillet over medium high heat for 3 minutes.
14. Gently transfer 1 dough disk to preheated skillet and cook until surface is beginning to dry and bottom has some golden spots, about 30 seconds.
15. Slide metal spatula under flatbread, flip, and cook second side until golden in spots and flatbread begins to puff in small bubbles.
16. Continue to cook, flipping every 30 seconds, until flatbread is charred in spots and dry throughout, 2 to 3 minutes.
17. Wrap cooked flatbread in clean dish towel and set aside. Repeat with remaining dough, keeping cooked flatbread covered in dish towel to prevent drying and adjusting burner as needed. Serve. (Flatbreads are best eaten same day they are made.)