Corn Tortillas (vegan, gluten free, dairy free, nut free, vegetarian)
Makes 10-12 small tortillas
Fast. Easy. Delicious. Taco Tuesday. Need I say more?
1.5 (3.5 dl) cups water
1/2 cup (1 dl) buckwheat flour
1.5 cups (3.5 dl) corn flour or corn meal (not cornstarch)
1 Tbsp apple cider vinegar
1/2 tsp sea salt
1/4 cup (1/2 dl) olive oil
Oil, for frying (I always use coconut oil for frying- it’s healthy and I love the flavor)
Place all of the ingredients in a blender and blend until smooth. Heat a skillet over medium heat with a little bit of oil in it. When the pan is hot, pour about 1/4 cup of the batter into the pan. Flip when the side facing up is completely dry and then fry the other side for about a minute. Place the finished tortillas on a plate and over with a kitchen towel to keep them warm while you fry the rest. *Make a large batch of tortillas and freeze them for those sudden taco cravings!