A flexible and thin green buckwheat tortilla, with only one ingredient, oil-free and gluten-free. A perfect recipe for fitness, low in calories, and rich in protein.
Ingredients
- 1 cup green buckwheat (whole grains)
- 1 cup cold water
- ½ teaspoon salt
- ¼ teaspoon baking soda (optional)
Instructions
- Soak the buckwheat in water for 3-4 hours.
- Drain and rinse well until the water runs clear.
- Blend the buckwheat with water and salt for 90 seconds until a smooth, liquid cream batter is formed.
- Heat a non-stick pan over medium heat, and pour a ladleful of the batter in a circular motion to create a thin tortilla.
- When the edges start to lift, flip the tortilla and cook for an additional 30 seconds.
- Transfer the finished tortilla to a kitchen towel or a closed pot to keep it flexible.
Tips
Storage: Can be stored in the refrigerator in an airtight container for up to 5 days, or frozen with parchment paper for separation for up to 3 months. It is recommended to heat on a dry pan before serving.
