Gluten-Free Himalayan Tartary Buckwheat Flour Tortillas Recipe

This delicious Himalayan Tartary Buckwheat flour tortillas recipe is easy to make. A go-to for wraps, burritos, quesadillas, and more.

---

These Himalayan Tartary Buckwheat (HTB) flour tortillas are easy to make! They’re also more nutrient-dense than standard tortillas because they rock HTB.

Long a mainstay of Asia and other parts of the world, HTB was developed here in the US after scientists discovered how nutrient-dense it is.

It packs four bioactive compounds—rutin, quercetin, luteolin, and hesperidin—and a powerhouse free-radical scavenger that’s considered pretty rare (2-HOBA).

It also rocks vitamins, minerals, polyphenols, flavonols, and immense prebiotics for your gut. In fact according to one report, it’s “the most immuneoactive, nutrient-dense plant yet discovered—which is exactly why I ad it to this recipe with almond flour and more.

It adds a rich earthy taste! 😋

You can use the flour or sprout powder in these recipes (or both):

Himalayan Tartary Buckwheat Flour Tortillas Recipe

Making your own organic buckwheat tortillas from scratch is an optimal jam. It skips additives, denatured flour, and toxic plastic wraps.

It also rocks that warm cozy feeling of homemade cooking. 😋

Here’s what you’ll need (full recipe below):

Equipment

• Mixing bowl.
• Dough hook.. (optional)
• Electric mixer. (optional)
• Baking pan. (or stone)
• Large skillet. (or tortilla maker if you fry)
• Tortilla maker. (optional).
• Measuring cups.
• Measuring spoons
• Rolling Pin
• Cutting board.
• Flatware/cutlery.
• Spatula.
• Parchment paper.
• Cling wrap.
• Tortilla warmer.

Buckwheat Flour Tortillas Recipe

Ingredients

• 1/4 cup HTB powder.
• 13/4 cups organic flour (almond)
• 1/2 cup tapioca flour
• 2 chia eggs
• 2 tbsp olive oil
• 1 tsp pink salt
• 1/2 tsp black pepper
• 1 cup filtered water

How to Make a Chia Egg

To make one chia egg mix a tablespoon of ground or soaked whole organic chia seed with three tablespoons of filtered water, wait for 10 minutes, mix again, then use.

You can get chia seed here.

Gluten-Free Flour Tortillas Recipe

Instructions

• Make the chia eggs by combining 2 tbsp soaked chia seeds with 6 tbsp warm filtered water. Let sit for 5–10 minutes to gel.
• In a mixing bowl combine HTB, almond, and tapioca flour with salt. Stir in the chia eggs and oil. Slowly add the water while mixing until a soft, slightly tacky dough forms.
• Cover and let rest for 20–30 minutes to fully hydrate and improve elasticity.
• Divide and shape dough into eight equal balls. Roll each between two sheets of parchment paper or press using a tortilla press to about 6 inches in diameter.
• To fry, heat a skillet on medium-high and cook each tortilla for 30–60 seconds per side, until golden spots appear. Don’t overcook — they’ll become stiff. You can also use a tortilla maker.
• Stack cooked tortillas in a clean towel or tortilla warmer to stay warm and flexible. Serve fresh or store in a sealed container with a damp paper towel. Reheat gently to revive softness.
• To bake, preheat oven to 350 and cook for 15-20 minutes.
• This recipe makes eight 6-8″ tortillas.

Here’s a list of tips for making perfect homemade tortillas:

1. Use a Blend of Flours

HTB is naturally gluten-free and can be dense or crumbly so mix with a lighter flour (like tapioca, oat, almond, or a bit of psyllium husk to improve pliability.

2. Add a Binding Agent

Since there’s no gluten or egg in this recipe, a binder helps everything hold together. I personally use chia egg, but you can also use flax eggs and psyllium husk powder.

3. Warm Water

Use warm or lukewarm water when mixing the dough—it helps hydrate the flour and improve elasticity.

4. Let the Dough Rest

Cover and let it rest for at least 15–30 minutes after mixing. This allows the flour to fully absorb the moisture and makes the dough easier to roll out.

5. Add Healthy Fats

A small amount of olive oil, avocado oil, or melted coconut oil adds pliability and improves texture. Start with about 1–2 tablespoons per cup of flour.

6. Adjust Dough Consistency

HTB and flours like coconut can be thirsty! Add filtered water a tablespoon at a time if the dough feels dry or cracks when you roll it out. You want a soft, slightly tacky dough, not sticky or dry.

7. Use Parchment or a Tortilla Maker

Because doughs can be delicate, rolling between sheets of parchment or using a tortilla maker helps prevent tearing and makes uniform shapes.

8. Cook on Medium or High Heat

With a hot cast iron, nonstick skillet, or tortilla maker cook until brown spots form—30–60 seconds per side (overcooking = brittleness).

9. Steam to Soften or Use a Warmer

If your tortillas come out stiff, pop them in a warmer or stack them in a towel and steam gently. You can also microwave them with a damp paper towel for 15 seconds to soften (though I don’t personally use a microwave).

10. Store Properly

Wrap in a towel or stick them in a warmer as they come off the pan to keep them pliable. Store leftovers in a sealed container with a damp paper towel. Reheat gently to revive softness.

Enjoy! 😋

You may also be interested in . . .

Himalayan Tartary Buckwheat Banana Bread 

Vegan Himalayan Tartary Buckwheat Pancakes

HTB Homemade Pizza Dough

Himalayan Tartary Buckwheat Porridge

Himalayan Tartary Sourdough Bread

15 Himalayan Tartary Buckwheat Recipes

---

The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.