Ingredients
- 3 C Buckwheat flour
- 1/3 C + 2 Tbsp vegetable oil (I used olive oil)
- 1 tsp Himalayan sea salt
- 1 tsp baking powder
- 1 C hot water
Directions
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Before you begin mixing, place a frying pan on the stove and turn heat on high. (no oil needed)
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Add flour, sea salt and baking powder to a large bowl and stir to combine. Add oil and hot water and begin to stir until combined, about 2 min. The batter will be crumbly, and differ from regular flour dough.
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Form a large ball by squeezing the dough between your hands. Place on a lightly floured surface and begin to knead. Add more of the crumbly batter from the bowl and knead into the dough. Repeat until all the dough is being kneaded. The dough will being to get softer and resemble regular dough.
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e dough into a 2" log and cut 1.5"-2" pieces. This makes approximately 20 small tortillas. I would double the size of the pieces if you would like to make larger tortillas.
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Roll each piece into an uninformed ball. Take 1 ball and squish with your fingers into a rough circle then roll as thin as possible with a rolling pin on a lightly floured surface. I usually flip it once and roll the other side as well. Be careful when removing from the surface, these little guys can be fragile.
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Place onto the hot pan (again, no oil) and cook on the one side for 1 minute, until large bubbles form. Turn the pan down to medium heat for the remainder of the tortillas.
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Flip and cook the other side for only 30 seconds. The longer you cook them, they dryer they become – which is great if you were making tortilla chips (which gives me an idea…).
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Let them completely cool before storing them in an airtight container in the fridge or in your freezer.
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Enjoy!!