The other day, I was just getting home from a run, and I was REALLY craving a sandwich, or wrap, or gyro — anything along those lines. I knew I would have to get creative on what I could use for “bread”. I went to Pinterest, and found this pin:
It’s a recipe for buckwheat tortillas – cue happy dance – I LOVE buckwheat and all it has to offer! Buckwheat is not a grain, so it is fantastic for anyone with gluten or grain sensitivities. This recipe uses buckwheat flour as it’s main ingredient, and high protein buckwheat flour is being studied for possible use in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones. Some other awesome health benefits of buckwheat include
- it’s non-alergenic: Buckwheat is great for people with many different food allergies. It is safe for individuals who are gluten sensitive, candida sensitive, diabetic, etc.
- It may help diabetes: With a glycemic index of 54, it lowers blood sugars more slowly than rice or wheat products.
- It’s great for digestion: it cleans and strengthens the intestines, improves appetite, and is effective for treating chronic diarrhea.
- It’s chemical free: Buckwheat grows quickly, so there is little need for those nasty pesticides we all try to avoid.
- It’s great for when you’re feeling bloated: Buckwheat is good at reducing retained water in the body.
- It is a warming food: Buckwheat is classified as a yang food by macrobiotics. This is excellent as most all bodies are too yin, and yang foods can help to balance this and assist greatly, as a result, with physical, emotional and mental health.
These are just some of the health benefits of buckwheat, but after reading that list, wouldn’t you agree that it’s enough to know that it is an excellent food. The best part is that it’s pretty tasty and it can be used in so many different ways!
But I digress! Let’s get back to these yummy pitas. As you can see, the pin from Pinterest is for tortillas. Well, this was the original plan, however, when I tried to follow the recipe from the pin, it was literally impossible to make the dough thin enough to form a tortilla and still be able to transfer it from the counter to the pan, so I ended up making it thick, and I was extremely pleased with the result as it ended up just having more of a pita consistency, which perfectly satisfied my craving! As a side note, I also think that by making these a bit thicker like I did, the result could easily be used as a pizza crust and you could just top it with whatever you would like!
Let’s get to the recipe!
-1 cup buckwheat flour, plus about 1/4 cup extra
-1/2 tsp. olive oil
-1/4 tsp. sea salt
-1/2 cup water
1.) Combine 1 cup flour and salt together, then slowly add in the olive oil and water. Stir with a fork until it forms a batter.
2.) Preheat a pan on the oven over medium heat (no oil).
3.) Sprinkle your counter (or some wax paper) with flour. Form a ball with some of the batter (the ball should be a bit bigger than a golf ball). Roll it in the flour, then use a rolling pin to flatten it. Don’t flatten it too much, otherwise it is REALLY hard to get from the counter into the pan (I learned this the hard way). The thicker you make it, the more it will resemble pita bread, and the thinner you make it, the more it will resemble a tortilla.
4.) Transfer the flattened batter from the counter to the preheated pan. Cook on each side for about 3 minutes.
5.) Remove from pan. Repeat until all batter is used.
6.) Place all the fillings in the center of the pita.
7.) Fold sides up and over the fillings. You can use whatever fillings you want – I used spinach, fresh basil, fresh dill, avocado, cucumber, tomatoes, goat cheese, and a sprinkle of lemon juice and sea salt.
YUM! Enjoy! 🙂