These quantities will make about 6 wraps, depending on pan size and how thin you make’m.

1 tsp sugar
1 tsp dry yeast
1 1/2 cups warm water
1 tsp olive oil
1 egg
1 tsp baking powder
1 cup buckwheat flour
1/2 tsp salt
olive oil for frying

Water should be warm not hot (100F/40C is perfect for yeast).

Mix sugar, yeast and 1/2 cup of the warm water and let stand for a couple of minute. Yeast will start creating bubbles.

Add oil, egg, backing powder and mix well.

Add buckwheat flour and salt, mix well.

Add rest of warm water (one more cup) and mix well. Let stands for a few more minutes.

The butter is very thin – that’s how it should be, will help you spread it in the pan and keep it thin.

In a pan the size of the wrappers you want, heat a little olive oil on medium flame. Make sure the oil covers the pan.

Using a ladle, while mixing the butter from time to time, pour some butter onto the pan, creating a very thin layer that covers the bottom of the pan. The thinner the better.

It only takes a minute or two, once you see that the top is solidified flip, give it a minute and take it’s done.

That’s it. Best used at least a bit warm, when cold they will “break” easily, warm wraps great.

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