Yield: 16 ployes
1 cup all-purpose flour
1 cup buckwheat flour
4 teaspoons baking powder
1 teaspoon kosher salt
1½ cups water (room temperature)
½ cup boiling water
Add flours, baking powder and salt to a medium bowl. Whisk to combine. Add room temperature water. Whisk to combine. Let sit for 5 minutes.
Add boiling water, whisk vigorously to combine and let sit for 5 minutes.
Place a medium nonstick pan over medium low heat. Once pan is hot, pour a ¼ cup of the batter in the pan. Swirl pan to distribute batter. As the ploye cooks, it will form bubbles. Cook until no light portions of the batter remain, approximately 45 seconds to 1 minute. Do not flip.
Serve with your favorite toppings, sweet or savory, or as is. Traditionally, the ploye is eaten by rolling it up into a tube-like shape and then taking a bite (no forks or knives needed)!