Buckwheat in Pakistan
Some people find it surprising that Buckwheat is grown in Pakistan. To clear some myths, yes, Buckwheat is cultivated in Pakistan, specifically in the valleys of Hunza, Ghizer, and Skardu. Buckwheat in Urdu is called Baro بارو. The Buckwheat meaning in Urdu is derived from the Brushaski language of Hunza who were the first to originally cultivated Buckwheat in Pakistan.
Due to Buckwheat’s low yield, it is produced in low quantities in the valleys of Gilgit Baltistan and hence Buckwheat in Pakistan is also imported from other countries. Buckwheat in the Urdu language is called Baro بارو.
Nutrition and Benefits
Despite its name, buckwheat is not linked to wheat, typically used to make your favorite pasta, desserts, and bread. Instead, buckwheat is a whole grain that comes from what is known as a pseudocereal. Pseudocereals are grains that you consume like cereal but don’t grow on grass. As buckwheat flour does not contain wheat, it does not contain gluten.
One cup of organic buckwheat flour gives you about a quarter of the recommended daily amount of zinc and iron. These elements are hard to get from food alone, especially vegans and vegetarians.
This grain is also favored by athletes, bodybuilders, and everyone who wants control of their weight and muscle mass. It’s rich in protein and dietary fiber but has fewer calories than most other grains.
Due to its nutritional value, organic whole grain buckwheat flour is perfect for everyone. It benefits your well-being, including the heart and vessels.
Hunza Buckwheat flour is nutritionally rich, and foods prepared from it have beneficial effects on human health. Among the critical health effects is a decrease in the serum concentration of cholesterol and a reduction in glycemic and insulin indexes after consuming buckwheat foods/meals. 
- Manganese is important for healthy metabolism, growth, and your body’s antioxidant defenses.
- Iron Deficiency in iron leads to anemia, a condition depicted by the reduced oxygen-carrying capacity of your blood.
- Copper is a vital trace element that may benefit heart health when eaten in small amounts.
How to Use Organic Buckwheat Flour
The great thing about this flour is that you can use it in many recipes, ranging from crepes to muffins. Some chefs even use it as a thickener for sauces and soups. This gives the dish an exquisite flavor and boosts its nutritional value.
You can use the whole flour for baking. However, you’ll need to mix it with some all-purpose flour mix. Without this, the final product will be far too chewy and “dense.” It’s usually best to mix flours using one part buckwheat and three parts other grains/legumes.
However, dishes like pancakes, waffles, and crepes might do well with a 50-50 ratio. Some even use buckwheat flour only, but you’ll need to run a few “tests” for those recipes.
Recipe for Gluten-Free Buckwheat Flour Roti (Chapati)
For 3 Rotis
- 3 cup buckwheat flour
- 1.5 cups or less warm water or milk
- 0.38 tsp salt, optional
- oil or butter for brushing
- Combine the buckwheat flour and salt (if used). Add warm water or milk, a little at a time, while mixing organic buckwheat flour with your hands. Make sure the fluid is sufficiently absorbed before adding more. Knead until a soft and elastic dough forms.
- Heat a frying pan.
- Flour your surface with organic buckwheat flour. Form the dough into small balls, then use a rolling pin to roll them out into circles. Turn using a spatula and flour them as required.
- Using a large spatula, carefully lift the rolled-out roti and place it on the skillet. Allow it to cook for about 30 seconds, then flip and spread it with a bit of oil or butter. Let this cook for 20 seconds, then flip again, adding more oil or butter, if desired. Flip a couple more times while pressing gently until the roti is entirely cooked. Clean the pan with a slightly damp tissue and remove from heat or lower the heat if needed. Serve immediately.
As Buckwheat is called بارو in Urdu, Buckwheat roti is called باروکی روٹی . Buckwheat is first cultivated in Hunza and it is belived that Chinese from Kashgar have taught Hunzukuz about this marvelous grain.
All health content on GSHunzaDryFruits.com is provided for general information only and should not be treated as a substitute for the medical advice of your doctor. All products are grown in natural environments without using preservatives or artificial flavors, but no product is lab tested to be certified organic.