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Gluten Free Buckwheat Flatbread Tortilla Wraps

Makes 2 large or 4 smaller flatbread tortilla wraps

Vegan, flatbread wraps made with buckwheat flour are easy to make and can be served warm or cold with a variety of fillings.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

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  1. Measure the water into a jug.
  2. Put the flour and salt into a bowl and stir to combine.
  3. Add the water to the flour, a little at a time, stirring to make a smooth paste.
  4. Stir in the oil.
  5. Leave the mixture to stand for 15-20 minutes or up to 12 hours.
  6. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
  7. Stir the batter and pour half into a frying pan smoothing it out to the edge to make a large wrap.
  8. OR for smaller wraps, pour a quarter of the batter into the pan smoothing it into a circle 15cm/6” in diameter.
  9. Cook over a medium heat for 2–3 minutes as the surface starts to change colour and the edges start to lift.
  10. Turn the tortilla wrap over and cook the other side for 1-2 minutes.
  11. Transfer the tortilla wrap to a plate and cover with foil to stop it drying out.
  12. Repeat with the remaining batter.
  13. Best eaten on the day of making.

Equipment

frying pan, jug and mixing bowl

Cooking time

3-5 minutes each
Made these flatbreads last night. Left the batter for about 4hours but not sure that was necessary. Needed to add more water to make the batter thinner but otherwise followed the recipe as given. Very successful. Noted the previous comment and hardly used any oil in the pan. Very light greased pan for first flatbread and didn't bother with the rest. Husband liked them so that's a plus!
By Jano Rochefort
04 May 2020
Really liked these. Having made many a gluten flatbread, these are the best I've ever had. Generally, I've found them either too thick, or that they break up once cool. These are lovely and thin, and pliable, and you feel like you are eating a wrap, not a pancake. To be honest, I've not really followed the recipe. I simply add avocado oil and cool water to buckwheat flour and salt, until it's a thick batter consistency, then let it stand for at least 20 mins (but I find a few hours to overnight is best). I don't use any oil in the pan either (but make sure it's non stick). I start it off on a really high heat, spread out the batter to a thin consistency with a serving spoon, then turn the heat down and let the wrap brown before turning it over. Once cooked, I wrap the flatbreads in greaseproof paper and a tea towel to keep them soft - they stay nice all day, even once cooled. I take my wraps to work and make my lunch up there, so not sure what they are like if a filling has been inside them for a few hours. So nice to be able to have found a sandwich solution, as I'm yeast as well as gluten intolerant.
By Sally Wilkinson
30 Dec 2017

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