1/2 pack of dry yeast
200 ml of lukewarm water
290 g buckwheat flour
50 g soy yogurt
1 tbsp olive oil
1 teaspoon salt
First dissolve the yeast in lukewarm water.
Then mix all ingredients with the yeast water in a mixing bowl to form a smooth dough.
Flour the work surface and hands well and knead the dough a little more with your hands. If the dough is too soft, add a little more flour if necessary.
Divide the dough into 8 equal parts. Shape the dough pieces into balls and roll them out into thin flatbreads.
Place the dough on a baking sheet lined with baking paper. Put in a warm place and let rise for about 20 minutes.
In a non-stick pan, heat the olive oil over medium heat. Bake the dough for 3 - 4 minutes on each side. Turn more often so that they don't get too dark.
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