Himalayan Tartary Buckwheat Flour Tortillas
This recipe is organic, vegan, and gluten-free.
Equipment
- Dough hook.. (optional)
- Electric mixer. (optional)
- Baking pan. (or stone)
- Large skillet. (or tortilla maker if you fry)
- Tortilla maker. (optional).
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 (warm; add more as needed)
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.
Nutrition
Calories: 128kcal
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