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I make something very similar to this all the time. It’s a favorite in my house. By the way, all of your recipes are very creative!
The buckwheat tortillas I make are vegan and I never have a problem getting them to stick together. Hopefully these tips help.
I’ve made them with just buckwheat flour and water, and also with buckwheat flour, water, spices, baking soda and powder, as well as lemon juice. The second method makes them spongier and also prevents them from cracking, which I’ve experienced with just the flour and water.
Preheat a nonstick flat skillet on low heat, coating the skillet with coconut oil right before adding the batter. To make the tortillas, if using the second method mentioned above, add all the dry ingredients together, then add enough water so the batter is the consistency of a crepe batter. Add the lemon juice just before cooking.
Add a ladleful of the batter to the skillet and swirl it around. Let it cook on one side until the tortilla forms bubbles and the edges start to curl up. Work the spatula around the edges first, then work your way in. If you find that the tortilla is sticking to the pan, it’s not ready to flip. Give it another minute or two. Sometimes it helps to cover the tortilla with a big lid while it’s cooking to allow it to steam a little, which helps release the tortilla from the skillet. Flip and cook for another minute or two