I like tortillas. They make it easy to serve Mexican foods and have meals on the go, because they can be made into wraps. They can also be used in place of bread when eating dips like hummus, etc…

I used to make my tortillas out of whole wheat, because I didn’t have the right ingredient (masa harina) to make corn tortillas, and because whole wheat ones were cheap and easy.
But then I went gluten free, and have been searching for the perfect replacement. I’d found an egg based one, but going egg free meant that that didn’t work for me anymore. I had a bunch of crepe recipes, but they were a little too fragile to be used exactly as tortillas are- and if they weren’t extremely fresh, they’d crack and break and loose all their fillings.

But then I found this recipe for buckwheat chapatis, which is basically tortillas, and they are totally amazing. Their texture and taste is exactly like that of whole wheat tortillas, they are flexible like wheat tortillas, etc… The only thing different (other than the ingredients) is that they are a little more fragile to make, but once cooked, they’re just as good.

Here’s how you make them:

Homemade Gluten Free Buckwheat Chapatis and Tortillas Recipe- Vegan, Easy

Ingredients
2 cups untoasted buckwheat flour, plus extra for rolling
1 cup mashed potatoes (I made mine with instant mashed potatoes making sure not to use too much liquid, but you can also use regular plain mashed potatoes as long as you make sure that it is lump free)
1-3 tablespoons water (if you are using mashed potatoes made from boiled potatoes, you’ll need less water)
1 teaspoon salt

Instructions
1. Mix the flour with the salt and mashed potatoes very well. Try incorporating as much flour as you can.

2. Add the water and mix it well. It’ll seem like there is way too much flour, but there isn’t. Keep mixing it in until more and more flour gets absorbed and you have a good workable and not too sticky dough that has used up all the flour.

3. Flour a working surface.

4. Heat up a frying pan. I use my cast iron skillet.

5. Take a golf ball sized clump of dough, roll it in the flour, and then roll it out with a rolling pin as thin as you can. You may need to add more flour as you’re rolling it to prevent it from sticking to the work surface.

6. Carefully pick up the dough, making sure not to rip it, and place it flat in the frying pan.

7. Cook on a medium/high heat until it starts bubbling up, then flip it over and cook it on the next side. I usually roll another tortilla/chapati out while the first one is cooking, as they tend to take the same amount of time for me.

8. Use as you would any tortilla or flatbread!

Variations: You can cut these into triangles after cooking and bake or fry into tortilla chips. You can also bake them in a certain shape to make them be taco shells- more on that in a future post though…

Are you a tortilla or chapati fan? How do you make yours? If you’re gluten free, what is your favorite recipe for gluten free tortillas?
What do you like to eat with tortillas or chapatis?
Does this look like a recipe you’d try?