1/3 Photos of Homemade Spelt Flour Tortillas
WI Cheesehead's Note:
You can also use regular flour for this, but I got this from a friend and she uses freshly ground spelt berries for this. Spelt is lighter tasting than whole wheat and it's better for you than white. There's no shortening, so it's healthier, and no kneading.
My Private Note
Units: US | Metric
- 1In a bowl, mix all ingredients well.
- 2Cover and let sit in a warm place for 20 minutes.
- 3Divide into 8 equal parts and let sit, covered, another 20 minutes.
- 4Roll each ball out to a 6- or 7-inch circle shape. I've found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you're right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
- 5Preheat a skillet on medium high heat.
- 6Place a tortilla into the skillet and watch until bubbles form. This won't take long.
- 7After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.
- 8Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.
- 9Refrigerate for later or remove the paper towels and freeze.
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Nutritional Facts for Homemade Spelt Flour Tortillas
Serving Size: 1 (466 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 125.7
- Calories from Fat 22
- Total Fat 2.4 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 362.0 mg
- Total Carbohydrate 23.1 g
- Dietary Fiber 3.4 g
- Sugars 2.2 g
- Protein 4.7 g