Vinjevrska buckwheat flatbread


  • 150 g of buckwheat flour – scalded with salted water (0.25 l)
  • 350 g of white flour
  • 30 g of fat
  • 30 g of yeast
  • 100 g of coarsely chopped walnuts
  • 1 egg
  • coarse salt


Prepare a regular yeast dough with the addition of fat. Let it rise. Roll it into a round shape with a diameter of 28 cm, 1 to 2 cm thick. Place it in a baking dish and make diagonal cuts at intervals of 4 cm. Brush the dough with beaten egg. Sprinkle the prepared dough with coarsely chopped walnuts and season it with coarse sea salt. Bake the prepared dough for about 25 minutes in a preheated oven at 220°C. The baked flatbread should be lightly browned, about 3 cm high in the middle, and up to 2 cm at the edges. Vinjevrska flatbread can be served warm; it is not cut, but broken along the diagonal lines.

Recipe contributed by: Elizabeta Vrščaj, Družinska vas.