Crispy Seeded Buckwheat Flatbreads with Smoked Salmon: A Flavorful, Gluten-Free Delight
Elevate your appetizer game with these crispy, gluten-free buckwheat flatbreads topped with creamy labneh, seeds, and vibrant smoked salmon.
Crispy Seeded Buckwheat Flatbreads with Smoked Salmon
Transform your next gathering or relaxed brunch with these crispy, gluten-free seeded buckwheat flatbreads adorned with a luscious layer of labneh, vibrant seeds, and ribbons of smoked salmon. This recipe expertly combines textured crunch, creamy tang, and savory sophistication in every bite—while being incredibly nourishing and easy to adapt for gluten-free diets. Whether you’re serving a crowd or seeking a wholesome snack, these flatbreads bring both nutrition and restaurant-quality flair to your table.
Why You’ll Love These Buckwheat Flatbreads
- Gluten-Free and Nutritious: Buckwheat flour is naturally gluten-free, making this recipe suitable for those with celiac disease or gluten sensitivities.
- Crispy and Satisfying: The addition of seeds and the baking method delivers a crispy texture that pairs perfectly with creamy labneh and silky smoked salmon.
- Healthy Fats and Protein: Smoked salmon, labneh, and a variety of seeds ensure a filling and balanced snack or appetizer.
- Customizable: Easily switch up toppings or make these vegan by substituting plant-based alternatives.
- Festive Presentation: The flatbreads create a stunning visual centerpiece, perfect for special occasions or holiday spreads.
Ingredients
Yield: Serves 6-8 as an appetizer
Total Time: 50 minutes
| For the Flatbreads | For the Topping |
|---|---|
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Step-by-Step Instructions
1. Mix and Prepare the Dough
In a large bowl, combine the buckwheat flour, brown rice flour, salt, and baking powder. Whisk to evenly distribute the dry ingredients. In a separate small bowl or measuring jug, add water, olive oil, and honey/maple syrup; stir well. Pour wet ingredients into the dry mix and stir until you get a smooth, thick batter. Finally, fold in the mixed seeds—these will add extra crunch to your flatbreads.
2. Shape and Bake the Flatbreads
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Spoon the dough onto the parchment, shaping it into 4-6 oval or rectangular flatbreads, each about 1/4-inch thick. Use a spatula or wet your hands to even them out for consistent crispiness.
- Sprinkle the top of each flatbread generously with more seeds and a touch of flaky salt for added flavor.
- Bake for 25–30 minutes, or until the flatbreads are deeply golden and crisp at the edges. For ultra-crisp flatbreads, flip them over for the last 5-7 minutes of baking.
- Let cool on a rack for at least 10 minutes—the flatbreads will continue to crisp as they cool.
3. Prepare the Creamy Topping
While the flatbreads cool, mix the labneh or Greek yogurt in a bowl with lemon zest, a splash of extra virgin olive oil, black pepper, and fresh herbs like dill or chives. Taste and adjust seasoning if needed. This tangy layer forms the luscious base for all your toppings.
4. Assemble the Flatbreads
- Once the flatbreads are at room temperature, spread a thick layer of the herbed labneh over each one.
- Artfully drape the smoked salmon over the labneh. Top with more seeds, a drizzle of olive oil, several cracks of black pepper, and microgreens or radishes if desired.
5. Serve and Enjoy
- Cut the flatbreads into wedges or rustic pieces.
- Arrange on a serving platter and garnish as desired.
- Enjoy immediately for the best texture and flavor. These are perfect as an appetizer, for brunch spreads, or served alongside a fresh salad for a light lunch.
Tips for Success
- Use Fresh Buckwheat Flour: Buckwheat’s nutty flavor is best when the flour is fresh; check expiration dates and store flour in an airtight container.
- Don’t Skimp on Seeds: For maximum crunch and visual appeal, be generous when adding and sprinkling seeds on the dough before baking.
- Crispier Texture: If you love extra crispy flatbreads, bake a few extra minutes and let cool completely before topping.
- Make Ahead: The flatbreads can be baked a day in advance; let them cool entirely before storing in a container at room temperature. Add toppings just before serving.
- Alternative Toppings: Try whipped goat cheese, ricotta, or nut-based spreads for a dairy-free version, or top with roasted vegetables for a vegetarian delight.
What others are reading
Nutrition Highlights
Buckwheat, despite its name, is not related to wheat and is naturally gluten-free. It’s rich in fiber, magnesium, manganese, and plant-based protein. Labneh provides calcium and probiotics, while smoked salmon is rich in omega-3 fatty acids, high-quality protein, vitamin D, and B vitamins. The combination of seeds (like sesame and pumpkin) adds an extra boost of healthy fats, minerals, and crunch.
| Nutrient | Flatbread (per serving) | Topping (per serving) |
|---|---|---|
| Calories | 120-150 | 80-100 |
| Protein (g) | 4-6 | 6-8 |
| Fiber (g) | 3-4 | 1 |
| Omega-3 (mg) | — | 700-1000 |
| Gluten | 0 | 0 |
Ingredient Substitutions and Variations
- Flour Options: Substitute brown rice flour with quinoa or millet flour for a different nutritional profile and flavor.
- Dairy-Free: Use coconut yogurt or a plant-based labneh alternative. Smoked tofu can stand in for smoked salmon for a vegan twist.
- Seeds: Mix and match your favorite seeds; chia, flax, or nigella seeds add their own unique crunch and flavor.
Serving Suggestions
- Brunch Boards: Arrange cut flatbread pieces around a bowl of herbed labneh, with smoked salmon, cucumber, capers, and hard-boiled eggs for DIY assembly.
- Salads: Serve alongside a crisp, lemony green salad for a light lunch or dinner.
- Party Platters: Multiply the recipe and offer with an assortment of toppings and dips for a colorful, crowd-pleasing spread.
Extra Tips for Perfect Flatbreads
- Let Cool Completely: Don’t add toppings until the flatbreads have cooled, or they might soften and lose their crispness.
- Store Properly: Keep leftover flatbreads in an airtight container at room temperature for up to 2 days. To re-crisp, place in a hot oven for a few minutes before serving.
- Freeze for Later: Un-topped flatbreads freeze well. Cool completely, wrap, and freeze for up to 2 months. Defrost and bake briefly before topping.
Frequently Asked Questions (FAQs)
Q: Can I make these flatbreads ahead of time?
A: Yes, you can bake the flatbreads up to a day in advance. Store them in an airtight container and top just before serving so they remain crisp and fresh.
Q: Is buckwheat flour gluten-free?
A: Yes, buckwheat flour is naturally gluten-free despite its name, making this recipe suitable for gluten-free diets.
Q: What other toppings pair well with these flatbreads?
A: Try roasted vegetables, herbed ricotta, whipped feta, or grilled chicken. They also work well with egg salad or spicy hummus as base spreads.
Q: How do I make these vegan?
A: Swap labneh for a creamy plant-based yogurt or cashew cheese, and replace smoked salmon with smoked carrot ribbons or marinated tofu strips.
Q: Can I use store-bought flatbreads?
A: For convenience, use gluten-free store-bought flatbreads; simply toast them and proceed with toppings for a quick version of this appetizer.
Nutrition Facts (per serving)
- Calories: Approx. 220
- Protein: 10-14g
- Fat: 9-11g
- Fiber: 3-5g
- Omega-3: High (from smoked salmon and seeds)
Final Thoughts
These crispy seeded buckwheat flatbreads with smoked salmon deliver a winning combination of flavor, texture, and nutrition. They’re an ideal recipe for anyone seeking a gluten-free alternative that doesn’t compromise on taste or visual appeal—perfect for brunch, gatherings, or as a creative snack.
References
- https://georgeats.com/recipes/seeded-buckwheat-bread-gluten-free/
- https://www.youtube.com/watch?v=vxP7ziR9iKM
- https://www.gatherandfeast.com/seedy-buckwheat-flatbreads-herby-philly-cream-cheese-fresh-tomato
- https://www.prevention.com/food-nutrition/recipes/a46003165/crispy-seeded-buckwheat-flatbreads-with-smoked-salmon-recipe/
- https://www.gatherandfeast.com/crispy-buckwheat-breakfast-flatbreads
- http://fromaliceskitchen.blogspot.com/2019/08/crunchy-seed-oat-flatbread.html
- https://blog.macrinabakery.com/blog/recipe-of-the-month-seeded-crisp-bread/
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