MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buckwheat Flatbread
 Categories: Breads, Crackers, Grains
      Yield: 6 Servings
 
      1 c  Buckwheat flour
    1/2 c  All-purpose flour
    1/2 ts Salt
    2/3 c  Water
 
  Buckwheat flour has a musty, earthy flavor which gives an
  interesting twist to this simple, traditional flatbread-style
  cracker. It goes well with fruit and cheese.

  In the food processor or in a large bowl, combine the flours and
  salt. In a slow stream, stir in enough of the water to form a
  soft, but not sticky, dough.
  
  Remove to a well-floured surface or pastry cloth and knead
  lightly. Cut the dough into 6 equal portions and roll each piece
  into a large, thin circle, approximately 1/16" thick and 8" in
  diameter. Prick each circle all over with the tines of a fork.
  
  To cook, gently place the circles, one at a time, on a hot griddle or
  saute pan. Cook over medium heat until pale brown spots begin to
  develop on the underside of the cracker, 2 to 3 minutes. Flip the
  cracker to cook the second side. Continue flipping in this manner
  until the cracker feels dry and crisp. Remove to a rack to cool. If
  upon cooling the cracker remains slightly pliable, you may return it
  to the pan for further cooking, or place in a preheated 350 F. oven
  for a few minutes, until fully "dried out."

  Variations:

  For a crunchier cracker, add 1/3 cup buckwheat groats and increase
  the water slightly.
  
  Buckwheat has a strong flavor. According to your taste, you may
  wish to increase the all-purpose flour and decrease the amount of
  buckwheat.
 
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