These buckwheat tortilla wraps are the best ones you will make! Psyllium husk makes them flexible and soft. Eat them with some ground meat, veggies, and your favorite homemade sauce!
These tortillas are made with 100% buckwheat flour which you can also make at home. They are perfect as wraps or as tortilla chips. If you like stuffed flatbread, check out my easy gluten-free pita recipe!
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Why You Will Love This Recipe
- Texture. These tortillas are perfect for wrapping, they are super flexible just like the 'regular' wraps!
- Flavor. The only flour used is buckwheat and it tastes great!
- Easy. All you need is 5 simple ingredients and 30 minutes of time!
Is Buckwheat Flour Gluten-Free?
Yes, buckwheat flour is naturally gluten-free in spite of its name. Buckwheat flour is made of finely ground buckwheat groats. Before you ask, yes, you can make your own buckwheat flour at home! All you need is a food processor and, of course, buckwheat. Tortillas, however, is not the only thing you can make with buckwheat flour! Check out my Dutch oven sourdough buckwheat bread and desserts made with buckwheat flour.
Ingredients
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!
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!
Step-By-Step Instructions
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!
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, they are. Since buckwheat is gluten-free, buckwheat flour is also gluten-free which makes the buckwheat wraps gluten-free as well if no other wheat flour is added to it.
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.
📖 Recipe
The Best Buckwheat Tortillas
Ingredients
- 240 grams (1 cup) water
- 24 grams (2 tbsp) oil any oil
- 15 grams (3 tbsp) psyllium husk if using coarse powder, use 12 g instead, read my psyllium husk guide for more details
- 240 grams (1¼ cup + 1 tbsp) buckwheat flour
- 1½ teaspoon salt
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!
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