These delicious 100% buckwheat wraps are soft, bendable, vegan, xanthan gum-free, and ready within 30 minutes! Also known as buckwheat tortillas, buckwheat roti, chapati, or kuttu ki roti, these delicious wraps only call for 5 ingredients, including salt and water, just like my bajra roti recipe.
I know how frustrating it can be when a recipe calls for five flours you don't have on hand! This is why I have created this easy 100% buckwheat flour tortilla recipe as well as this buckwheat bread and fluffy buckwheat flatbreads.
Psyllium husk is the secret ingredient that makes the dough easy to roll out and keeps the wraps from breaking. If you don't have buckwheat flour, check out this lavash recipe you can make with a 1:1 flour blend.
These buckwheat wraps can be used as Indian buckwheat roti or chapati to serve with curry. They really are the same thing!
Jump to:
Making buckwheat flour at home
Before you ask, yes, buckwheat flour is gluten-free despite its name. Buckwheat is a pseudocereal that is rich in nutrients. Plus, buckwheat has natural elasticity, which allows it to reduce the amount of binders when baking with it!
To make buckwheat flour at home, you will need hulled buckwheat groats and a coffee grinder or a high-speed blender (like Vitamix). Grind the groats into fine powder and sift to get rid of the larger bits. Keep in the freezer for up to a few months!
Ingredients for Buckwheat Wraps
Psyllium husk - you can use whole husks or coarsely ground powder. If you are using super-fine powder, you will need to mix it with dry ingredients and leave the dough to set for 20 minutes, so I would recommend only using whole husks or coarse powder. Check my post on psyllium husk for more explanation!
Oil - you can use literally any oil you like/have other than car oil!
Buckwheat flour - use the light buckwheat flour, not the dark type. Dark buckwheat flour has a coarser texture and a much stronger flavor that most people find unpleasant! For a milder version, see my sorghum roti recipe.
Substitutes
Psyllium husk - there is no perfect substitute for psyllium husk although some claim that flax seeds can be used with similar success. I don't recommend substituting psyllium husk for gums/flax seeds but if you must, you may try!
Buckwheat flour - I haven't tested these wraps with another gluten-free flour.
How to Make Buckwheat Wraps
Step 1 - Mix the dough
First, add water, oil, and psyllium husk together in a small bowl. Leave for 1-2 minutes to form a gel.
Once psyllium gel has formed, add it along with the flour and salt to a large mixing bowl and mix by hand. You don't need to knead the dough for too long, just make sure there are no lumps left!
Step 3 - Shape the tortillas
Once the dough is mixed, flour the working surface and transfer the dough onto it. Shape the dough into a ball, press it down, and separate it into 6 equal parts. You can use a bench scraper or a knife for this step! Then, shape each part into a ball.
To prevent the dough from sticking to the rolling pin, grease the top of the dough ball with oil and flour the working surface. Start rolling each tortilla out with a rolling pin.
Rotate the dough as you roll to make a round shape. If the dough starts sticking, grease it more. Each tortilla wrap should be around 24-25 cm (9-10 inches) in diameter. Roll out the rest of the tortillas.
Step 3 - Fry
Preheat a non-stick frying pan, brush it with a little bit of oil, and start frying the first tortilla over medium heat. Fry on one side for about a minute, then flip to the other side and fry for another minute.
You will see bubbles on the surface. Transfer the tortilla to a plate and repeat with the rest of the wraps. You can serve them as soon as they are ready or keep them in the refrigerator for 3-4 days.
You can freeze the tortillas for up to 3 months, although they will lose some of their wonderful texture upon defrosting. Enjoy!
Storage
Buckwheat tortillas can be kept at room temperature for up to 3 days and in the refrigerator for up to a week. Make sure to cover them with a tea towel or place them in a zip-lock bag.
To keep the wraps fresh, I recommend freezing them in a freezer-friendly container or bag and reheating them as needed!
Expert Tips
- Don't add extra flour if the dough seems too wet. Rather, grease the surface of the dough and flour the working table to prevent sticking. Grease more if the dough starts sticking as you roll!
- Use a bench scraper or a spatula to transfer tortillas to the frying pan.
- Cover the rest of the dough with a tea towel while rolling out one of the wraps to prevent the dough from drying.
FAQ
Yes, in spite of its name, buckwheat is gluten-free!
Yes, you can! Freeze them separately on a piece of parchment paper at first (to prevent sticking), and then transfer them to a freezer bag or an air-tight container. Use within 3-4 months! To defrost, simply plate the tortillas into a microwave.
More like this:
Get my new
Gluten-Free Bread Recipes eBook
The top 14 recipes of 2025!
Buckwheat Tortillas (Wraps, Roti, Chapati)
Ingredients
- 240 grams water
- 24 grams sunflower or olive oil or any other vegetable or seed oil
- 15 grams whole psyllium husk if using coarse powder, use 12 g instead, read my psyllium husk guide for more details
- 240 grams buckwheat flour
- 1½ teaspoon salt
SAVE THIS RECIPE!💌
We'll email this post to you, so you can come back to it later!
Instructions
Mix the dough
- First, add water, oil, and psyllium husk together in a small bowl. Leave for 1-2 minutes to form a gel.
- Once psyllium gel has formed, add it along with the flour and salt to a large mixing bowl and mix by hand. You don't need to knead the dough for too long, just make sure there are no lumps left!
Shape the tortillas
- Once the dough is mixed, flour the working surface and transfer the dough onto it. Shape the dough into a ball, press it down, and separate it into 6 equal parts. You can use a bench scraper or a knife for this step! Then, shape each part into a ball.
- To prevent the dough from sticking to the rolling pin, grease the top of the dough ball with oil and flour the working surface. Start rolling each tortilla out with a rolling pin. Rotate the dough as you roll to make a round shape. If the dough starts sticking, grease it more. Each tortilla wrap should be around 24-25 cm (9-10 inches) in diameter. Roll out the rest of the tortillas.
Fry
- Preheat a non-stick frying pan, brush it with a little bit of oil, and start frying the first tortilla over medium heat. Fry on one side for about a minute, then flip to the other side and fry for another minute. You will see bubbles on the surface. Transfer the tortilla to a plate and repeat with the rest of the wraps.
- You can serve them as soon as they are ready or keep them in the refrigerator for 3-4 days. You can freeze the tortillas for up to 3 months, although they will lose some of their wonderful texture upon defrosting. Enjoy!
Sam says
Hi Natasha, thank you for the delicious recipe! Your GF sourdough baguette recipe was awesome so I gave this one a try too, and my family loved it! It was moist, chewy, soft yet satisfying and most of all, it felt really good to eat it knowing how nutritious it was. I made a wrap with roasted peppers, grilled tempes, lettuce, cilantro, and cheese with a spicy mayo sauce and it was delightful :)!
Sue says
l absolutely love this recipe and I'm so glad I came across it. I was also happy to discover that the dough keeps well in the fridge if you don't use it all at once.
Be careful using the converter (x2, x3) to increase the quantity. Not all the ingredients are converted.
Natasha Levai says
Hi Sue! Thank you for your comment, I just fixed the problem! Now it should convert all of the ingredients.
Evelien says
wauw!! I Am kinda lost for words!!!
I Am still making them, but,... they are good!! They are real good!!!
Due to the 'soup' comment on pinterest I think I still expected a pouring 'pancake' kinda style flatbread. But using the dough roller to make these dough balls flat. Kneadable dough!!! And all gluten free without yeast.
Is making me feel like normal for a moment!! You have no idea (or maybe you do) what that means to me. It feels like normal kneadable dough!!! After all those failures and frustrations of mixtures that just don't work out.... this makes me very happy! 🙂
And the taste isn't even that overwhelming buckwheat taste. Sometimes that can be a bit to much. I did play around with a little bit of herbs.
Thank you SO MUCH, for sharing this recipe. Thank you, that you figured out a way to make gluten and yeast free actual work. Thank you!!
Natasha Levai says
Hi Evelien! Thank you so much for your kind words! I am happy this recipe works well for you. 🙂