Buckwheat Tortillas Recipe
Introduction
Buckwheat tortillas are a simple, gluten-free alternative to traditional wheat wraps. With just a few ingredients, you can make soft, versatile flatbreads perfect for wraps, tacos, or dipping. They cook quickly and have a delicate, nutty flavor.
Ingredients
- ½ cup + 1 tablespoon (100 grams) buckwheat flour
- ¾ cup (180 ml) water
- 1 tablespoon vegetable oil
- Pinch of salt
- Oil for brushing pan
Instructions
- Step 1: In a bowl, combine the buckwheat flour and salt. Gradually add lukewarm water while stirring to form a smooth, pourable batter.
- Step 2: Stir in the vegetable oil, then cover and let the batter rest for 15 minutes. For best results, you can leave it to rest overnight.
- Step 3: Preheat a cast-iron skillet over medium heat and brush it lightly with oil. Wait until the pan is hot before cooking.
- Step 4: Pour some batter into the skillet and swirl it gently to form a 5-inch diameter tortilla.
- Step 5: Cook for 2–3 minutes until the edges dry and the surface sets. Flip the tortilla and cook for another 1–2 minutes on the other side.
- Step 6: Remove the cooked tortilla and keep warm in a tortilla warmer or on a plate covered with foil. Repeat this process with the remaining batter.
Tips & Variations
- For softer tortillas, let the batter rest overnight to improve texture and flavor.
- You can add herbs or spices like cumin or smoked paprika to the batter for extra flavor.
- If you don’t have a cast-iron skillet, a non-stick pan works well too.
- Brush the pan lightly with oil before each tortilla to prevent sticking and help get a golden finish.
Storage
Store cooked buckwheat tortillas wrapped in foil or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 1 month. Reheat gently in a dry skillet or microwave wrapped in a damp paper towel to keep them soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute buckwheat flour with another flour?
Yes, but buckwheat has a unique flavor and texture. If substituting, try oat or rice flour for a similar gluten-free option, although the taste and consistency will vary.
Why should the batter rest before cooking?
Resting allows the flour to fully hydrate, resulting in a smoother batter and more pliable tortillas. It also enhances the flavor and makes cooking easier.
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Buckwheat Tortillas Recipe
- Total Time: 30 minutes
- Yield: 6 small 5-inch tortillas 1x
- Diet: Gluten Free
Description
These Buckwheat Tortillas are a simple, gluten-free alternative to traditional wheat tortillas. Made with wholesome buckwheat flour, water, and a touch of oil, they are light, flexible, and perfect for wraps or savory fillings. The batter rests to improve texture, and the tortillas are cooked on a hot cast-iron skillet for an authentic, slightly nutty flavor.
Ingredients
Dry Ingredients
- ½ cup + 1 tablespoon (100 grams) buckwheat flour
- Pinch of salt
Wet Ingredients
- ¾ cup (180 ml) lukewarm water
- 1 tablespoon vegetable oil
- Oil for brushing pan
Instructions
- Mix Dry Ingredients: In a bowl, combine the buckwheat flour and a pinch of salt, stirring to blend them evenly.
- Add Water Gradually: Slowly pour in the lukewarm water while stirring until the mixture forms a smooth, pourable batter without lumps.
- Incorporate Oil: Stir the tablespoon of vegetable oil into the batter to enhance moisture and pliability of the tortillas.
- Rest the Batter: Let the batter rest for 15 minutes at room temperature to hydrate fully; for improved flavor and texture, you can also refrigerate it overnight.
- Heat the Skillet: Preheat a cast-iron skillet over medium heat and brush it lightly with oil to prevent sticking. Wait until it is hot before cooking.
- Cook Tortillas: Pour some batter onto the skillet and tilt it to form a 5-inch round tortilla. Cook for 2–3 minutes until the edges dry and small bubbles form on the surface.
- Flip and Finish: Carefully flip the tortilla and cook for an additional 1–2 minutes on the other side until lightly browned and fully cooked through.
- Keep Warm: Remove the tortilla and place it in a tortilla warmer or on a clean plate. Cover with foil to retain moisture and warmth while cooking the remaining batter.
- Repeat: Continue the process with the rest of the batter, adjusting heat as needed to prevent burning.
Notes
- Resting the batter overnight enhances the flavor and creates a more tender tortilla.
- Use a well-seasoned cast-iron skillet to prevent sticking and achieve a nice crust.
- Adjust water quantity slightly if batter is too thick or too thin for easy spreading.
- Brush skillet with a small amount of oil between cooking tortillas to keep them from sticking.
- Tortillas are best served warm; store leftovers wrapped in foil and reheat on the skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Flatbread
- Method: Stovetop
- Cuisine: Gluten-Free
Keywords: buckwheat tortillas, gluten-free tortillas, buckwheat flatbread, easy homemade tortillas, gluten-free flatbread
