These buckwheat wraps are a great gluten free wrap. For better digestion, by breaking down the starch, make in advance and leave to soak overnight. Add a tbsp. of raw apple cider vinegar.
- 2 cups buckwheat flour
- 1 egg
- 3 cups water
- 1/2 tsp. sea salt
- 1/2 tsp. honey optional
- 1 tbsp. raw apple cider vinegar if soaking the batter
- Coconut oil for frying
Whisk all the ingredients together and leave to stand if you have time.
Add more water , if needed to make the batter thinner.
Grease a frying pan with coconut oil, lightly.
Pour 1/4 cup size portions into the pan and allow to cook till lightly brown.
Flip the wrap over and cook the other side.
Serve hot with a variety of fillings.
These wraps can be frozen - allow to cool completely and store in an airtight container.
They can be warmed up on a tray in the oven or in a frying pan.