In a bowl mix together wheat flour, buckwheat flour, semolina, salt and yeast.
Add warm water to make a soft dough.
Cover and set aside to prove until double in volume.
Preheat oven to 225°C.
Divide it into 8 equal portions.
Roll each portion into a thin disc. Transfer to a greased baking tray.
Using a fork prick on the round to avoid puffing up.
Divide it into 8 wedges using a pizza cutter.
Brush the top of the disc with milk and sprinkle caraway seeds.
Bake in the preheated oven for 12 - 15 minutes or until nice and crisp.
Remove from oven and bake the remaining dough.
Cool on a wire rack and store in airtight jar.
