1 cup raw (green) buckwheat
1 ¼ cup pure water
½ tsp. Celtic or Real Salt

Soak buckwheat in water right in high powered blender container for 2-6 hours. DO NOT DRAIN. After soaking, add ½ tsp. salt and a little water if needed to take it to the 2 cup line. Blend until smooth. While blending, heat a large non-stick skillet or griddle. When a drop of water sizzles on the surface of the pan, it is ready. DO NOT USE OIL ON THE PAN. Pour ½ cup of batter on the pan and quickly spread it into an 8–10-inch circle depending how thin you prefer the wrap. Wait until the top looks dry and the edges are easy to lift with a thin spatula (about a minute). Loosen the wrap all the way around, then carefully flip it. Leave it only a short time on the 2nd side. Stack the tortillas on a silicone or parchment covered pan placing a paper towel between each and covering them with a kitchen towel to keep them warm while making the rest. This recipe makes four 8–10-inch tortillas or about 8 smaller ones (6 inch). Batter may be made thinner for thinner wraps. Serve immediately to wrap favorite fillings or cool completely and store in zipper bag with parchment between cooled wraps. Leftover wraps should be refrigerated. At serving time, wraps may be reheated or brought to room temperature and used that way.

Optional add ins

After soaking, a clove of garlic, sprinkle of any spice or small piece of turmeric root may be added to compliment what is planned as filling.
For sweet fillings, a splash of vanilla extract and doonk or 2 of Omica Organics Stevia may be added. Do not add fruit to the blended wrap mixture or they will stick to the skillet.