Gluten Free Buckwheat Flatbread Tortilla Wraps


  • 180ml tepid water
  • 100g FREEE Buckwheat Flour
  • 1/8 tsp salt
  • 1 tbsp oil
  • oil, for pan


  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.