Name: Homemade Spelt Flour Tortillas
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 8 tortillas
Ingredients: 1 1/2 cups spelt berries, ground in a mill or 2 cups spelt flour; 1 teaspoon salt; 1 1/2 teaspoons baking powder; 1 tablespoon oil; 3/4 cup hot water

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Recipe by WI Cheesehead

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Homemade Spelt Flour Tortillas created by Chef Joey Z.

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.

Ready In:: 1hr
Yields:
Units:

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ingredients

1 ¹⁄₂ cups spelt berries, ground in a mill or 2 cups spelt flour
1 teaspoon salt
1 ¹⁄₂ teaspoons baking powder
1 tablespoon oil
³⁄₄ cup hot water

directions

In a bowl, mix all ingredients well.
Cover and let sit in a warm place for 20 minutes.
Divide into 8 equal parts and let sit, covered, another 20 minutes.
Roll 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.
Preheat a skillet on medium high heat.
Place a tortilla into the skillet and watch until bubbles form. This won't take long.
After 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.
Cook 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.
Refrigerate for later or remove the paper towels and freeze.

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RECIPE MADE WITH LOVE BY

@WI Cheesehead

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@WI Cheesehead

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"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."

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review by kassieuiuc

11/30/2020

This recipe doesn’t work. If you make the dough as directed, it’s very wet. If you add flour to make it workable, you end up with pita break, not tortilla.

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review by Claudia I.

6/27/2018

Mine turned out so perfect!’ Love this recipe! Soft tortillas were the result. My son told me to never buy tortillas at the store again!!!

1

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tweak by Claudia I.

6/27/2018

Because the dough was sticky after letting it rest, I just added flour as needed to get the perfect dough mixture.

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review by Harold A.

8/28/2016

These are good but need more water or oil. They are too stiff if made as per directions. It is a consistency like pita bread not tortillas from the store. They taste good though

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review by El C.

8/14/2015

Never made tortillas before and these were awesome! Thanks so much

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