Buckwheat Flatbread

1 cup  buckwheat flour
1/2 cup gluten-free oats
1 teaspoon Celtic sea salt
2 cups hot water
 
Using a wooden spoon, mix all the ingredients well and cover with a dishtowel, and let sit for 30 minutes or until the dough cools to room temperature. Mix occasionally.
 
1 tablespoon EVOO
1/4 teaspoon of caraway seeds or cumin seeds
1/2 onion, diced
3 garlic cloves, minced
2 organic eggs, whisked. Or use 2 tablespoons of ground flax seeds mixed in 4 tablespoons water for a Vegan egg substitute.
 
- In a frying pan, sauté caraway, onion, and garlic for about 5 minutes or until golden.  Let cool for 5 minutes.
- Mix the sautéed onion and garlic into the dough and add the eggs (make sure that the batter is cool before adding the eggs).
- Mix well, and spread on 1 parchment-lined cookie sheet. Bake at 350 F (convection) for 45 minutes.
 
Enjoy!