Whole Grain Spelt Tortillas

May 01, 2017

I was looking through all of my messy, poorly organized recipe books a few days ago and found some old gems that I first wrote ages ago, like this one. I realized that I don't have very many homemade staple recipes on the blog. There are some, like raw chocolate and different kinds of plant milks, but considering how many of these things I make from scratch, I haven't been sharing enough here. Since we moved to Germany, I've been making things like tortillas and other things that are either really expensive or just not very good here (so pretty much any central/south American foods). If you've never made tortillas at home before, they're dead easy and much tastier than store-bought. So after a little more testing to make sure this recipe was good enough to share, here it is!

You might think you don't have enough time to make these, but you probably do. The trick is to toss whatever you're filling them with in the oven while you make them so that you end up with dinner on the table in the same amount of time anyway. I often make refried beans with the tortillas and then just have a burrito with raw veggies. It ends up taking about 15 minutes total, but that's with some practice quickly rolling and frying, so it might take a little longer the first couple of times you make them. The trick is to roll them out as thin as you can, and use enough flour so they don't stick to the counter. If you tear one just squish it back together and roll it again and don't worry if they're not perfect. 

The tortillas are a little crunchy when they first come out of the pan, but they soften up quickly and are definitely roll- and fold-able. They're made with all whole grain spelt flour, but you can use half light and half whole spelt if you prefer, or even all light. This is a really simple five ingredient recipe and I'm sure it could be adapted to make flatbreads if you roll the dough out a little thicker, but I haven't tried that yet. You can try adding different spices to change up the flavours, too.



Whole Grain Spelt Tortillas
Makes about ten

2 cups spelt flour*
1 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup hot water
2 tablespoons avocado or olive oil
Coconut oil, for cooking

Add the flour, salt, and baking soda to a large bowl and mix to combine. Stir in the water and olive oil, then stir or knead with your hands until the dough forms into a ball.

Place a large, flat bottomed pan over medium heat. Generously flour a flat surface (a counter) and take a piece of dough that's about the size of a golf ball, or two tablespoons. Flatten it with your hands and then roll it with a floured rolling pin, going in every direction to try to make it round*, as thin as you can. Use as much flour as you need to keep it from sticking.

Add a little bit of coconut oil to the hot pan and use a silicon brush to make sure the pan is coated with oil. Place your rolled out tortilla into the pan and let it cook for 20-30 seconds, then flip it (you can quickly coat the pan with oil again between flipping if you're a stickler) and cook the other side for another 20-30. Don't overcook them.

Repeat the process for the remaining tortillas, placing the finished ones on a plate covered with a tea towel as you go. They'll soften as they sit while you finish cooking the remaining dough but might seem a little crisp at first.

Leftovers don't store very well, so if you have a lot of extras, try cutting them into pieces and baking them at 200C for about ten minutes to make chips the next day. 

Notes:
1. You can use all whole-grain spelt, or a mixture of light and whole, or just use light (I haven't tried this with 100% light spelt but I'm sure it'd work). If you try other types of flour please let me know in the comments!
2. I think I've made one round tortilla ever, ha. They usually turn out wonky but taste the same, so who cares.
3. I usually add a little honey or other sweetener to things like this but really couldn't taste a difference with or without it while I was testing the recipe.

9 comments on "Whole Grain Spelt Tortillas"
  1. You're right, it really is super fast to make these. For anyone hesitating, just try it! Once you get the hang of it, it's actually a lot of fun x)

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    1. I'm so happy to hear that, Cathey! It is fun, isn't it?

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  2. Yummed and pinned it too! Would love to make homemade tortillas! They look beautiful and do not seem so hard to make, so I'm definitely going to attempt. In Italy, too, all the ethnic food is not as good or as popular as it is here in Canada or America. So, making your own sounds pretty good to me :-) .

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  3. PInning this one, and I will definitely be trying it. I've found that spelt agrees with me, so this will be a really useful recipe. Thanks!

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  4. What a great alternative to the wheat tortilla! Plus the glycemic index must be way lower! I definitely will try it out!

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  5. These are gorgeous, Alex! Making homemade tortillas has been sitting in the back of my mind for a while now, but I keep shrugging it off for fear that it would be time consuming. But this post has inspired me to get to it, much like Cassie did with getting me to make my own bread (which I do weekly, now). So, next up, tortillas! These look delish.

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  6. I look forward to trying your spelt Tortilla recipe, Alexandra. My daughter can tolerate spelt flour easily, so it is very timely for me. Thank you! They look delicious and healthy.

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  7. I've been wanting to make my own tortillas, it's on my list, because, have you seen the ingredient list on the commercial ones? Yuck. And the organic ones are so expensive. These look easy and yummy!

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  8. Such a great recipe! I love spelt and it's always hard to find healthier tortillas that actually fold! Good job, I look forward to giving this a try in the near future!

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