Warning: you MUST use a non-stick crepe pan for this recipe, or the batter can stick to another pan surface!

You can optionally soak the quinoa in a bowl for at least 3 hours to remove its bitter flavor and soften the grain, making it easier to blend. You can also roast the raw quinoa on a baking sheet in a preheated oven at 350°F (180°C) until roasted and fragrant. Cool down before using it in this recipe.

Place the raw quinoa into a sieve and rinse under cold water to remove any dirt or impurities.

Drain the quinoa and place them in the jug of your high-speed blender with the remaining ingredients water, and any flavoring you like: salt, garlic powder.

Close the lid of the blender jug and blend on high speed - speed 9-10 of my blender - for about 1 minute or until the batter is smooth. The batter shouldn't be very thick, more liquid like a crepe batter. You may have to stop the blender, scrape the sides and repeat. The batter should be smooth, no bits or quinoa should be left.

Transfer the batter into a mixing bowl and set aside the batter for 10 minutes to thicken. Meanwhile prepare the pan.

Warm a non-stick pan under medium heat and spray olive oil all over the pan. You must use a little bit of oil on the pan, or the batter will stick to the pan and will break.

Pour ¼ cup of batter into the center of the pan and using the back of a spoon (or the back of the measuring cup), work in a circular motion to gently spread the batter from the center to the outside until it forms a 5-inch tortilla (12cm).

Cook for 2 minutes on one side, then flip with a spatula and cook on the other side. Cool on a plate or a rack while you cook the remaining batter. Make sure you re-oil the pan between each flatbread.

Cool the cooked tortillas on a wire rack. Don't stack the warm tortillas without adding a piece of parchment paper between each other or they will stick together. They tend to stick less when cold.

Serve with an Indian curry recipe like my vegan butter chicken tofu recipe or lentil taco meat.

Store in the fridge in a sealed box for up to 3 days, making sure the quinoa tortillas don't touch and overlap, or they can stick together. Rewarm in a warm non-stick pan or sandwich press if wrapped with filling.

Freeze individually wrap and thaw at room temperature 3 hours before serving.