Buckwheat and Yam Tortillas With Stir-Fry

Recipe by Bergy
READY IN: 1hr 15mins




  • Tortillas:
  • Pour the buckwheat& white flour into a large bowl.
  • Swirl the flour quickly with one hand as you pour in about 3/4 of the water.
  • Now mix the flour& water with both hands by picking up chunks of the dough, squeezing it and dropping it back into the bowl; and flour are well mixed.
  • You may want to add the remaining water.
  • The dough should be pliable but not too sticky.
  • Mix the wasabi, egg white & yam.
  • Add this to the dough and thoroughly work it inches.
  • If you have a heavy duty mixer blend in the yam using the dough blade, if not just keep mixing with your hands.
  • If you are using a mixer continue to mix dough for apprx 10 minutes or until the dough is shiny and forms a ball.
  • If kneading by hand knead like you would bread dough and continue kneading until the dough is shiny & forms a ball.
  • Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
  • Dust your counter (or board) with buckwheat flour and pinch off a 2/1/2" piece of dough, dust your rolling pin with buckwheat flour.
  • Flatten the dough with you hand then roll to form a round 1/4" or thinner tortilla, roll out all the dough placing a piece of wax paper or plastic between the tortillas.
  • Oil a skillet and over medium High heat brown both sides of the tortilla, apprx 2 minutes per side.
  • Place in foil and keep warm in a low oven while you make the sauce& stir fry.
  • Sauce: Mix all the sauce ingredients in a bowl and set aside.
  • Stir Fry:
  • Have all your ingredients ready prepared.
  • Heat wok Or skillet to apprx 375°F.
  • Add oil, add carrots, swish around for 3 minutes.
  • Add Onions, Mushrooms, ginger & Garlic, stir fry 3 minutes.
  • Add broccoli, peas and zucchini.
  • Stir fry until the vegetables are heated through but still crisp.
  • Pour in the sauce and stir, cover and simmer 3 minutes.
  • Serve with warm tortillas on the side.