My favourite easy buckwheat tortilla flat bread recipe, including baking tips for this simple bread. No yeast or bread flour needed!
This Buckwheat tortilla flatbread recipe is very easy to make, naturally gluten-free and very tasty too! Buckwheat flour has wholemeal texture and taste a bit nutty, which makes it the perfect base for tortilla wraps or mini pizzas.
If you’ve already tried my basic tortilla bread recipe, you know how easy to make this type of bread is.
Why make this recipe?
- Very easy to make
- No need to leave the bread to prove or knead too much
- Naturally gluten-free
- Buckwheat flour is fine for low-FODMAP diet and easy to digest
- Can be made anywhere – no oven needed! Just a frying pan, heavy bottomed pan or griddle
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Notes on ingredients & possible substitutions
Buckwheat flour
I’ve used buckwheat flour for this recipe, which is naturally gluten free and has really good wholemeal flavour.
You can mix the buckwheat flour with other types of gluten free (lupin flour or homemade potato flour) or very low gluten flours (such as rye or spelt).
MORE RECIPES WITH BUCKWHEAT FLOUR
Xantham gum
Since we are using gluten free flour, it’s important to use something that will bind it instead of the gluten. This is why I’ve used xantham gum, which is gluten free and easy to use with buckwheat flour.
Xantham gum has a tendency to make the dough slightly thicker (especially if you are waiting for a while), so you might need to add in extra water, if needed).
Salt
You are welcome to use any kind of salt, but I always use some sort of flavoured salt, such as smoked salt with a little bit of my special everyday spice mix or at least a good quality sea salt.
Water
I find that I add a little less water than my recipe tells me initially, but add more if needed after I’ve kneaded the tortillas for a while. This is because the buckwheat flour tends to soak up the water and so does the xantham gum.
Depending on how your buckwheat flour has been stored, it might be very dry in which case you might need more water than the recipe states.
How to make the buckwheat tortilla flatbread recipe
Mix all the ingredients together in a bowl to form a rough dough.
Turn the dough on to your kitchen worktop and knead for a few minutes, until the dough is smooth and no longer sticky.
Cover the bowl with a kitchen towel or a plastic bag and leave the dough to rest for about half an hour. This helps to relax the dough and makes the tortilla dough easier to roll out.
Divide the bread dough into eight equal parts and shape each piece into a tight ball.
Lightly flour your work surface and using a rolling pin, roll the rounds out thinly to 2-3mm thickness.
Place a large frying pan over a medium heat and have ready a large plate and a clean tea towel. When the frying pan is hot, lay a tortilla on it and cook (bake) for half a minute or so, until the underside has few patches, that are dark brown.
Flip over your tortilla and cook for another 30 seconds, then slide it on to your plate.
How to prevent tortillas from drying out
Tortillas are very thin pieces of bread and because of that they can dry out quite quickly once they cool down.
To prevent them from drying out, make sure that the plate you are using for stacking them up is always covered with a clean teatowel.
Keep adding the tortillas to the plate and cover with tea towel as you cook them. If you are not planning on eating the tortillas straight away, you can always wrap them in foil to stop them from drying out.
Batch size
This recipe will give you 8 medium sized tortilla wraps.
Scaling up or down this recipe?
Yes, you can easily half the recipe or double/triple the recipe to make more. If you run out of time to make all your tortilla wraps, you can freeze the dough to make more later.
How to serve use tortilla flatbreads
Buckwheat tortilla flatbread are perfect to use as a tortilla wraps for any sandwich filling like a regular bread.
You can also use them to make a healthy versions of pizzas with various toppings.
Dips & fillings to serve your buckwheat tortilla flatbread with
How to store flatbreads
Your buckwheat tortilla flatbreads will be fine for about 3-4 days when stored in a paper or plastic bag inside a bread bin.
You can also keep your tortilla wraps in the freezer for up 6 months and just take them out whenever you fancy it.
Can you freeze buckwheat tortilla flatbread?
Yes, you can also freeze buckwheat tortilla flatbread and keep them for up to 3-6 months in the freezer.
When you do this, make sure that you freeze the tortillas individually first. I usually do this by putting them flat on a baking sheet, which I place in the freezer.
Once the tortilas are frozen individually, stack them up with a baking parchment or a bit of plastic sheet between each tortilla to prevent them from sticking together.
When you want to eat some, just take out one at the time and leave on a plate (covered with a plastic bag) to defrost in a room temperature. This will take 20-30 minutes, depending on your room temperature.
Unless you are defrosting a whole pack of them, they are not suitable for defrosting in a microwave (as they are way too thin and flat) and you could burn them or dry them out too much.
Buckwheat Tortilla Flat bread
Ingredients
- 250 grams buckwheat flour plus extra for dusting
- 1/2 teaspoon xantham gum
- 1 teaspoon salt
- 150 ml water
Instructions
- Mix all the ingredients together in a bowl to form a rough dough.
- Turn the dough on to your kitchen worktop and knead for a few minutes, until the dough is smooth and no longer sticky.
- Add more water if needed, but don't make the dough too sticky.
- Cover the bowl with a kitchen towel or a plastic bag and leave the dough to rest for about half an hour. This helps to relax the dough and makes the tortilla dough easier to roll out.
- Divide the bread dough into eight equal parts and shape each piece into a tight ball.
- Lightly flour your work surface and using a rolling pin, roll the rounds out thinly to 2-3mm thickness.
- Place a large frying pan over a medium heat and have ready a large plate and a clean tea towel.
- When the frying pan is hot, lay a tortilla on it and cook (bake) for half a minute or so, until the underside has few patches, that are dark brown.
- Flip over your tortilla and cook for another 30 seconds, then slide it on to your plate and wrap it in the tea towel to prevent it from drying out and getting hard.
- Keep adding the tortillas to the tea towel as you cook them.
- If you are not planning on eating the tortillas straight away, you can always wrap them in foil to stop them from drying out.You can also keep your tortilla wraps in the freezer for up 3 months and just take them out whenever you fancy it.
Notes
Nutrition
This blog post was originally written on 12 June 2021 and last updated 25 September 2022
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