These easy & healthy whole grain spelt tortillas are so easy to make, without any resting time and only five ingredients, that you might stop buying them.
Course Side Dish
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Ingredients
2cupsspelt flour*
1teaspoonsea salt
½teaspoonbaking soda
¾cuphot water
3tablespoonsavocado or olive oil
Coconut oilfor cooking
Instructions
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
* 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!