worlds best flatbreads with Kingy

Please note that this post was first published in September 11, 2014, and some of the details, links and offers may no longer be active.

If you’re like most people I know then you rely on some type of store bought bread as an easy, cheap, filling quick-fix food – even though you don’t really want to.

It’s just too easy right?

Well today I am going to show you how to make your own flatbreads that literally take minutes to make, taste INCREDIBLE and work out to be super cheap.

Prepare to have your mind blown wide open with awesomeness!

Keep scrolling down to get the full recipe and health benefits from the ingredients used in this video.

5 Reasons why you should eat these flatbreads!

  1. Buckwheat is a actually a seed, not a grain, and is therefore naturally gluten-free, high in fibre and protein.
  2. The biggest problem with most breads is that they have a really acidic affect on the bodies ph level. But not these little bad boys! Soaking and sprouting seeds and grains increases the alkalinity within them, giving you more energy and disease resistance.
  3. WHOLE FOODS! Your belly, your bowels and your mind loves whole foods like we used in this recipe.
  4. Cooking the flatbreads in coconut oil is not only a safe, non-toxic way to cook, but coconut oil also offers an antibacterial and anti-microbial gift to the body.
  5. Versatility – you can use these fellas for so many different dishes including soups, curries, wraps, salads, pizzas, lasagne sheets…………. and you can make more mix than you need, leave it in the fridge for up to 4 days and jet cook them off as you need them.


  • 1 1/2 cups buckwheat
  • 250ml water
  • ¼ teaspoon bicarbonate soda
  • Pinch of salt and pepper


  • Soak the buckwheat over night, or for 6 hours.
  • Strain and rinse the grain and set aside in fridge until you’re ready to use them.
  • Put all of the ingredients in the blender and wiz it up for about 1-2 minute, until smooth.
  • I would start with 200ml water, and adjust accordingly, as it depends how much water the different grains hold in after being soaked. You can’t go wrong! You want it to end up like a runny pancake batter.
  • Cook then flatbreads one at a time in a little coconut oil, just like you would cook a crepe/thin pancake.
  • Don’t forget you can add your own sprouts into the mix! I like to use lentils and chickpeas. You can find out everything you need to know about sprouting here.
  • And if you do add sprouts into the batter add the same amount of water. For e.g. if you add 1/2 cup of sprouts add an extra 1/2 cup of water.

Happy Cooking

For more awesomeness from Kingy “Wholly Human” Jump on his websiteHERE where you can subscribe and get all the good oil delivered straight to your inbox…he is also an active fella on the social media channels facebook page here or follow on instagram at @wholly_human 


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