Buckwheat Flour Tortillas

The flat one broke, but I think if it were rolled out thinner and folded when warm it’d be better. You may even make four tortillas from it.

April 1st Edit: I tried it thinner, it was better. I tried it frozen and it worked fine. Recipe has been updated.

One thing I strive for is honesty with my photos, they’re not pretty, but as rough and tumble as they are they represent the end result accurately. They don’t disguise faults or embellish anything because I find it misleads and leads people to believe they’ve failed somehow in making the recipe. We all want to eat well on these allergen free diets and anything that discourages people from baking or cooking themselves isn’t okay by me.

Loosely adapted from: Three Amigos Gluten Free Tortilla Wraps – Elle Cooks

The Flax Egg makes rolling it out a dream. Like with the Buckwheat Shortcrust Pastry. I’ll try it thinner next time.

I’ve had something akin to these before, but with Rice Flour. They tasted like raw dough and were chewy. These tasty really nice and they felt perfectly cooked even after only two minutes. They’re fast too, I think setting the Egg and cooking some Chicken took longer than all the rest.

Just before frying. The lumpy one is sitting in the freezer as a test, I’ll confirm and add if it can be frozen in a few days.

Although I make it sound as if this is an unfinished recipe, it’s really just fine as is, but I’d like to get it more presentable and perhaps a little more portable. As it stands now it tastes just great, prepares easily and cooks fine, but as with most recipes I’ll never stop improving them until I’m fully satisfied. Now that’s enough of me, here’s the recipe:

Ingredients

100g Buckwheat Flour
1 Tbsp Olive Oil
1 Flax Egg (1 Tbsp Ground Flaxseed and 3 Tbsp Water) or 1 Small (40g) Egg
Pinch of Salt

Makes Four Tortillas.
Can be frozen, freeze before cooking.

Method

1. Mix the Ground Flaxseed and Water and leave in the fridge for 15 minutes or until thick.

2. Add Flour and Salt to a bowl and then stir in the Flax Egg and Olive Oil with a fork until everything has combined. Knead the mixture, adding a dash of Water as needed, until a dry, firm dough has been formed. Form Dough into a ball and let rest for a few minutes.

3. Dust a work surface with flour and roll out the dough as thin as possible, then cut out circles. Alternatively split the dough into four parts and roll out into rough circles.

4. Heat some Oil in a pan and on a high heat cook the Tortilla for about a minute until slightly golden and dry to the touch, then flip and do the same for the other side. Repeat for all Tortillas. Best served warm.

Alternatively: Heat in Microwave on greaseproof paper for 2 minutes turning halfway.

Variations:

Chia Egg: Replace Flax Egg with same quantities in Chia. Mix as normal. Dough will take some Water and a longer knead time, but will be stretchy and elastic and can be rolled extremely thin. This is the best version.

Hard Shell Tortillas: Prepare the dough as above and then split into six parts. Place a greased wire rack on a baking tin and place that on a baking tray. Then hang the tortillas on the rack so that they hang without touching the bottom tray. Leave enough space in-between each side of the Tortilla to provide space for whatever filling is to be used. Brush the Tortillas with Olive Oil. Bake at 175c (Fan) for 8-10 Minutes or until hard. Remove from rack and let cool. (I go into detail on this here)

Tortilla Chips: Prepare the dough as above and then roll out into a rectangle. Cut into triangles and place on a lined baking tray. Brush the top of the chips with Olive Oil and then sprinkle with Salt and Pepper. Bake at 175c (Fan) for 8-10 Minutes or until crunchy.

Yoghurt Egg: Replace the Egg with 50g Low-fat Yoghurt and mix as normal. If baking into Tortilla Chips then reduce heat to 150c (Fan) and bake for 5-7 minutes.

Harlequin Squash: Replace the Egg with 50g Steamed Harlequin Squash and mix as normal.

Roasted Pumpkin Spice: Roast, at 175c (Fan), Peeled and Cubed Cooking Pumpkin until it has reduced down to about a quarter and is dry. Takes about an hour. Mash with a fork and set aside. When using add 75g of the purée in place of the Egg and add 1 Tsp Pumpkin Spice. Prepare as normal.

Carob: Replace 15g of the Flour with the same weight in Carob. Everything else is the same.

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29 thoughts on “Buckwheat Flour Tortillas

  1. By the way, my last corn tortilla batch (last night) was a complete disaster! I tried to increase the quantities (nothing to it, just multiplied by 1.5 with the help of a calculator) and ended up with gooey dough, had to add more flour, then more flaxseed egg, a real mess. Don’t know what went wrong here. I should try yours. In any event corn should be eaten sparingly I think.

    Liked by 1 person

    1. That’s a shame, but it happens all the time. One slight tweak and everything falls apart. I like the opposite of it where something goes right and you have no idea why. I’ve found a little corn was fine, but large amounts never seem to agree with me, I’m not sure as to why though, I just know to stay away from excesses. True of most things really.

      Liked by 1 person

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