Buckwheat Tortillas (Wraps, Roti, Chapati)
These buckwheat tortillas are made with 5 ingredients and are ready within 30 minutes!
Servings: 6 tortillas
Calories: 179kcal
Cost: 3
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
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!
Notes
- 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.
Nutrition
Serving: 1tortilla | Calories: 179kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 588mg | Potassium: 231mg | Fiber: 6g | Sugar: 1g | Calcium: 25mg | Iron: 2mg
