Our simplest recipe, made from de-hulled buckwheat seeds, water, sea salt and…that’s it. Nothing else added at all. Finely ground, giving a lighter, smoother texture that is more like a traditional white bread.
The Flatwhite has a subtle, nutty flavour, and you can taste the umami tang of the fermentation. Makes any topping sing but it is a particularly good with layered combinations, such as hummus, cucumber and fresh coriander; slivers of cured meat, seasoned tomato and basil; or boiled egg, dill and mayo.