Corn and buckwheat tortilla
Limitations can become opportunities. This is true for many things in life, including gluten free baking.
I privilege naturally gluten free ingredients and simplicity. My daily bread is not a fluffy and spongy affair, but it comes fresh out of the pan with a minimum amount of ingredients, effort and energy invested.
Lately, I have been making corn and buckwheat tortilla for breakfast. Buckwheat makes the tortilla batter more malleable and the final result more moist compared to a cornmeal solo. For one flatbread you will need:
– 2 tablespoons each of corn and buckwheat flour. NB: cornmeal (yellow) is not the same as corn starch (white). Tip: add a spoonful of quinoa for extra protein and crunchiness.
– Sesame seeds and/or any other seeds of your choice (pumpkin, sunflower); rock-salt; 1 teaspoon of oil.
– 100 ml water.
Mix the dry ingredients. Add the water and combine until you have a smooth and thick batter.
Use a brush to grease a pan with the teaspoon of oil.
Spread the batter across the surface of the pan using the back of a spoon. Bake on medium heat. When the batter solidifies, flip the tortilla and bake it on the other side.
Brush it with a bit of oil to give it some extra shine and luster.
Combine the tortilla with a juicy salad and an unctuous spread.