THE BATTER

1. Start by soaking buckwheat groats overnight or at least 4-6 hours.
2. Now that you have the soaked buckwheat, rinse and drain it well before pouring into blender or mixing beaker.
3. Next, add all the other ingredients (except tomatoes) and process the ingredients into smooth batter. Use regular or immersion blender.
4. Finally, blend in the tomato halves – if you use the dry ones, soak them in hot water for 5-10 minutes. Whether you prefer them fully incorporated or with some chunks is up to you! Don’t leave too big chunks though as they’d stick out from your thin tortillas.

FOR FRYING

1. Pour 1-2 tablespoons of batter (depending how large tortillas you want to make) onto hot non-stick pan and spread it out into as thin circle as you can.
2. Once it’s cooked on top, flip the tortilla over and fry for another minute or so. Then, place the tortilla on cooling rack and repeat until the batter is finished.
3. Swipe the pan clean with slightly oiled kitchen paper between the tortillas. You can use coconut oil, olive oil or avocado oil.

FOR BAKING

1. Heat oven to 190°C (375°F).
2. Pour some batter on a baking sheet lined with parchment paper and shape your tortillas with circular movements. How round-shaped you get them depends on your skills and practice.
3. Bake them for 7-8 minutes and let cool before you try to separate them from the paper – you’ll need some patience, but they definitely come off in the end (check the video!).