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
Scale
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
