Buckwheat Flatbreads

Rinse the green buckwheat thoroughly, cover with fresh water, and let soak for 8 to 12 hours.

After 12 hours, drain off the accumulated gel and rinse the groats thoroughly under running water.

Transfer the buckwheat to a blender bowl, add 200-300 ml of fresh water, psyllium, and salt, then blend until completely smooth.

Transfer the resulting batter into a deep bowl, cover with plastic wrap, and leave at room temperature for another 12 hours until the mixture becomes fluffy and aerated.

Preheat the oven to 180-190°C (350-375°F) on conventional top-and-bottom heat. Line a baking sheet with parchment paper.

Use a spoon to drop and shape round flatbreads, about 10 cm (4 inches) in diameter and 1-1.5 cm thick.