These green buckwheat tortillas are thin, flexible, and made with just one main ingredient—no oil or gluten. They're a low-calorie, protein-rich option when you're working on getting leaner.
Ingredients
- 1 cup green buckwheat (whole, unroasted groats)
- 1 cup cold water
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda (optional)
Directions
- Soak the buckwheat in water for 3–4 hours.
- Drain and rinse thoroughly until the water runs clear.
- Blend the buckwheat with the water and salt for 90 seconds, until the batter has the consistency of heavy cream.
- Heat a nonstick skillet over medium heat. Pour in a ladleful of batter, swirling to form a thin tortilla.
- When the edges start to lift, flip the tortilla and cook for another 30 seconds.
- Transfer the cooked tortilla to a kitchen towel or a covered pot to keep it soft and flexible.
Tips
Storage: Refrigerate in an airtight container for up to 5 days, or freeze with parchment paper between the tortillas for up to 3 months. For best results, reheat in a dry skillet before serving.
