Mix the white flour and buckwheat flour with the salt in a baking bowl and make a dent in the center. Press the garlic cloves into the flour cavity. Add the pepper, cumin, cardamom, buttermilk and water.
Knead all the ingredients into a smooth dough. Wrap in plastic wrap and let rest at room temperature for 8 hours.
Briefly knead the dough repeatedly. Divide into pieces and form them into balls. Roll out on lightly floured surface into patties about 1 inch thick.
Bake the patties in a frying pan without adding fat over medium heat until light brown on both sides. The patties taste good both lukewarm and cooled, but should be eaten on the day of preparation.
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