I’ve been making my own tortillas for years now, and they remain a staple in our house. The one I usually make is made of 3 ingredients, and the main one is Quinoa flour. This version is newer, however, it is just as simple and delicious. This one is made with millet flour, oaf flour, and buckwheat flour.

These versatile tortillas can be eaten with anything your tummy desires. They can be made sweet or savory, and can even be eaten like a crepe.

The tortillas are toasted and topped with veggie fajita, pico de gallo, and guacamole. They are so good and satisfying.

Here is the recipe:

Ingredients for Quinoa tortillas:
– 1 1/2 cups raw quinoa
– 2 1/2 cups water
– Dash of Himalayan salt

Ingredients for Millet tortillas:
– 1/2 cup raw millet
– 1/2 cup rolled oats
– 1/2 cup raw buckwheat
– 2 1/2 cups water
– Dash of Himalayan salt

– Preheat a non-stick pan on medium heat (I use a non-toxic stone earth pan by Orezi)
– Blend the quinoa or the millet/oats/buckwheat in a Vitamix to make a fine flour.
– Add the water and salt.
– Blend well until smooth.
– Set batter aside for a few minutes so it thickens a bit.
– Use a ladle and pour about 1/4 cup of batter into pan. Use the back of the ladle to smooth it out into a thin crepe.
– Cook for a minute and flip over for another minute.
– You can store the tortillas in the fridge for a few days. Heat them on a pan when you are ready to eat them.
– Enjoy!

Topping ideas

Savory version:
Lettuce, spinach
Salsa, guacamole

Sweet version:
Almond or sun-butter
Bananas and strawberries
Apples and pears
Raw honey
Coconut whipped cream