Sieve the flour and salt into a bowl and stir to combine.
Add a little of the water and stir to make a smooth paste.
Add the remaining water and oil and leave the mixture to stand for 15-20 minutes.
Heat a little oil in a frying pan until it is nice and hot.
Stir the batter then spoon some into the pan, smoothing it out to form a circle 15cm/6” in diameter.
Cook over a medium heat for 2–3 minutes as the surface starts to change colour and the edges start to lift.
Turn the flatbread over and cook the other side.
Remove the cooked flatbread to a plate and cover with foil to stop it drying out.
Best eaten on the day of making.
Really liked these. Having made many a gluten flatbread, these are the best I've ever had. Generally, I've found them either too thick, or that they break up once cool. These are lovely and thin, and pliable, and you feel like you are eating a wrap, not a pancake. To be honest, I've not really followed the recipe. I simply add avocado oil and cool water to buckwheat flour and salt, until it's a thick batter consistency, then let it stand for at least 20 mins (but I find a few hours to overnight is best). I don't use any oil in the pan either (but make sure it's non stick). I start it off on a really high heat, spread out the batter to a thin consistency with a serving spoon, then turn the heat down and let the wrap brown before turning it over. Once cooked, I wrap the flatbreads in greaseproof paper and a tea towel to keep them soft - they stay nice all day, even once cooled. I take my wraps to work and make my lunch up there, so not sure what they are like if a filling has been inside them for a few hours. So nice to be able to have found a sandwich solution, as I'm yeast as well as gluten intolerant.