Buckwheat Flour Tortillas
100% buckwheat - gluten free
Equipment
- Tortilla Press (20 cm / 8 inch)
- Frying Pan (24 cm)
- Parchment Paper
Ingredients
- 240 g buckwheat flour_
- 230 ml boiling water
- 40 ml oil_
- ¾ tsp salt_
Instructions
- Mix the flour and salt together, add the oil and boiling water, mix with a spoon.
- Then use a spatula to scrape the dough from the sides of the bowel and press against the rest of the dough, once cool enough form into a ball with your hands.
- Let the dough rest for about 5 minutes or longer.
- Divide the dough into 8 balls.
- Press the balls with a tortilla press, make sure to use two sheets of parchment paper.
- Heat up a pan and bake the tortillas on medium high heat.
- Flip the tortilla once its brown. Make sure not to burn them, if they are browning too quickly, turn down the heat a little.
- Store the baked tortillas in a damp tea towel to keep them warm and soft.
- Serve with your favourite fillings.