Made these flatbreads last night. Left the batter for about 4hours but not sure that was necessary. Needed to add more water to make the batter thinner but otherwise followed the recipe as given. Very successful. Noted the previous comment and hardly used any oil in the pan. Very light greased pan for first flatbread and didn't bother with the rest. Husband liked them so that's a plus!

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.