A staple recipe for us, spelt tortillas are in the regular rotation and can be used in so many ways. I first started making these more regularly years ago because it was impossible to get good tortillas in Germany and never stopped! This is a really simple five ingredient recipe.
You might think you don’t have enough time to make these easy tortillas, 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. We often make refried beans with the tortillas and then just have a burrito with raw veg, or roast up some cauliflower for vegan cauliflower tacos.
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 just flour so they don’t stick to the counter.
There are loads of delicious spelt-based staples here on OE. If you’re looking for more easy spelt flour recipes that make great sides, try spelt flour buns, easy coconut oil biscuits, or another yeast-free favourite, sweet potato flatbread.
Ingredient Notes and Substitutions
- Spelt flour: use light spelt flour for tortillas most like store-bought. Blend whole grain and light, or use all whole grain, if you want something more wholesome. Plain white flour can be subbed 1:1.
- Olive oil: any type of liquid oil can be subbed for the olive oil.
- Coconut oil: this is best for cooking because it splatters much less than some other options (like olive oil) but you can use your preferred cooking oil.
Step by Step
1. Mix dry ingredients: whisk the flour, salt, and baking soda in a mixing bowl.
2. Knead the dough: add the water and oil, then knead until the dough comes together.
3. Divide: split the dough up into roughly equal pieces.
4. Form balls: roll the dough into balls (this makes for better final shapes).
5. Roll out: use a rolling pin to roll very thin, or a tortilla press if you have one.
6. Cook: for a few seconds on each side, until bubbled up and lightly golden.
The tortillas might be a little crunchy when they first come out of the pan if they’re a touch overcooked, but they soften up quickly and are very roll- and fold-able. Cover with a damp tea towel while you continue cooking.
I reduced the original amount of baking soda by half from the original recipe. If you want puffier tortillas, use a half teaspoon, but please note that they tend to taste slightly metallic with that much.
How to Store
Storage: best fresh, these can be kept in a sealed container for a couple of days. If you plan on storing them, it’s best to use leftovers for something like quesadillas rather than a recipe where they’ll need to be flexible, like a wrap.
Freezing: the tortillas do tend to harden and dry out after freezing and don’t work very well for wraps after they’ve been frozen. I’m testing an alternative that uses some starch to make this a better option, but for the time being, only freeze if the tortillas will be used for something like chips.
- Don’t worry if it rips: if you tear one while rolling it out, just press the dough back together and roll it again. Don’t worry if they’re not perfect, especially not the first time.
- Cook briefly: it’s key not to overcook the tortillas. They need a very short time in the pan.
- Use hot water: it doesn’t need to be boiling, but should be at least tap hot. This makes the dough much easier to work with.
- Brush off the flour: as you continue cooking, any residual flour left in the pan will slowly start to burn. Try to brush any excess flour off the tortillas before frying to prevent this.
Fill Your Tortillas
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- 300 grams spelt flour*
- 1 teaspoon sea salt
- ¼ teaspoon baking soda
- 180 ml hot water
- 3 tablespoons 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.300 grams spelt flour*, 1 teaspoon sea salt, 1/4 teaspoon baking soda, 180 ml hot water, 3 tablespoons olive oil
- Place a large, flat bottomed pan over medium heat. Lightly 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 and cook the other side for another 20-30. Don't overcook.Coconut oil
- Repeat the process for the remaining tortillas, placing the finished ones on a plate covered with a lightly damp 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 200°C (400°F) for about ten minutes to make chips the next day.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This recipe was first published in May 2017. it has been updated with very slight changes to the recipe as of January 2023.