Buckwheat Tortillas

There is nothing like eating real laffa, warm fresh pita, or flat bread! But what do you do when you can not consume too much of it, or in many cases any of it?! This amazing recipe is one of the best things you can add to your diet. It will change your life.  Buckwheat is full of iron. It fills you up and its one of the best superfoods out there.  The great thing about this recipe is that it's gluten free, oil free, dairy free, egg free, and you can eat it with almost anything that comes to your mind.  The flavor is very mild, almost neutral in a way that it will not overpower the food you are eating with it. The first tortilla might not come out the best, like the first batch of pancakes, they almost never come out right.  Just make sure the skillet is really hot and don't flip before it's ready on the first side. See notes below!

Instructions

1). Soak 2 cups raw, untoasted green buckwheat (350g) in water for 6-8 hours, or overnight.

2). Transfer to a colander and wash with lots of water until water is running very clear. This process could take a few minutes.

3). Place the soaked buckwheat in a blender and add EXACTLY 2 1/2 cups water + 1/2 a cup quick 1- minute oats. Add the salt and cumin, and turn the blender on for 2-3 minutes until very smooth!

4). Heat up a wide NONSTICK SKILLET and start placing 1/3  or 1/2 cup of the batter (depending on the size you prefer) on the skillet.  With a ladle work in a circular motion to spread it on the skillet quickly, as if you are evenly spreading a pizza sauce.  Wait for bubbles and for some color.  Flip once the edges are completely dry, wait a minute, and transfer to a plate. Repeat this process until everything is done.

NOTE:

IF THE TORTILLAS STICK TO YOUR PAN/ SKILLET ITS EITHER BECAUSE THE PAN IS NOT HOT ENOUGH OR YOUR BATTER IS TOO WET. IN THIS CASE: ADD  1/4th CUP OF QUICK OATS AND BLEND AGAIN. THIS STEP CAN CHANGE THE WHOLE PROCESS  AND MAKE IT MUCH EASIER TO HANDLE.

Now fill it with whatever you wish.

  • Some suggestions are mashed avocado,  diced tomatoes, sliced jalapeno, chickpeas and cilantro.  A sprinkle of salt and a touch of some good olive oil.  If you wish to roll it,  just use slightly less condiments and spread it as flat as you can.
  • You may skip the cumin in the recipe so you can eat the tortillas with sweet spreads such as: honey, jam, chocolate spread...
  • You can store the ones you haven't used in a zip-top bag in the fridge up to 5 days.  Just rewarm it before ready to eat again.

 Here are the steps for you:

1). Before you begin make sure the pan is really hot!

2) Then slowly start placing 1/3  or 1/2 cup of the batter.

3). Now the tortilla is starting to cook so grab the ladle fast... Hold the ladle and start to work in a circular motion to spread it on the skillet quickly. Start  from the center as if you are evenly spreading a pizza sauce.

5). Wait for bubbles to appear and wait until the top looks dry. Only then flip it. 

6). Transfer to a plate...

7). Add what ever comes to your mind!

Here I have: mashed avocado,  diced tomato, sliced jalapeno and red onion, chickpeas and cilantro, a sprinkle of salt and a touch of some good olive oil. YUM!

8). I think I'm ready to eat!

Please post any comments so I know how its going for you. If it doesn't come out right the first time don't give up! It is fixable.

I'm here to help.

Enjoy! 

Watch it on YouTube

5 Comments

  1. Valerie says:

    Can I use regular oats? Old fashioned.? I don’t buy quick oats. Thanks

    • Bat-El Gershowitz says:

      You could. But it might change the consistency. So I cant promise perfect results. I’m not a big fan of quick oats as well… however; for this recipe, I hold them in the house. It’s a very little amount so I don’t mind.

    • Bat-El Gershowitz says:

      Yes, you can. But I cant promise same results. I buy these quick oats mainly for this recipe. I do prefer the old fashioned ones as well. But its good to keep these at home for emergancis and great recipes like this one. And the amount is so small in here. So I use it with no guilt.

  2. Esther Nir says:

    I just made these today for the first time. I did not find green buckwheat groats in any of the markets here in Crown Heights so I used Arrowhead Mills organic toasted. They come ground but not to a powder. I served them just like you did above with also corn on the cob and my husband and I loved them. He is vegan and I am not, but for him I cook mostly vegan so I benefit from all the plant based nutrients as well.
    My husband came up with the other ideas to use these such as instead of lasagna noodles and I am going to do that for dinner tomorrow with the leftover tortillas from today. He also suggested to mash up banana into this mixture without the cumin for a sweeter taste. I’ll let you know how the lasagna comes out. Thank you

    • Bat-El Gershowitz says:

      Good for you! Sounds like you guys are very creative! That’s what’s cooking is all about. I’m happy you jumped into the water and were not afraid to experiment.
      I love the lasagna idea!!! Keep me posted. Well done!

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