Mediterranean style buckwheat mini breads

Serve it with stews, for a spread or even a delicious and fulfilling snack. It is up to you to choose your favourite option, but we can guarantee that buckwheat mini breads will fit every occasion. Feel free to replace the buckwheat flour with spelt or wheat one. 

''Herbs'' in this recipe mean only one thing - let your imagination run wild and enrich the breads with oregano, rosemary, thyme, dill and other favourite spices.

Another advantage of this crispy and seasoned bread is that it can be diced and tossed in soups in stews in a form of croutons. 

Instructions:

1. Preheat the oven to 200 degrees.
2. Mix flour, spices and garlic before adding olive oil and 1/4 cup of water.
3. Form the dough and add some extra water if crumbly or not of a great texture.
4. On baking paper, roll out the dough as thin as possible, sprinkle with water and sprinkle with coarse salt.
5. Mark the dough with a knife so that when baked, they are easier to cut and serve.
6. Bake for 15-17 minutes until golden brown.

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