Spelt Tortillas
Servings: 8 Tortillas
Ingredients
- 1 ¾ Cups (227g) Organic Whole Grain Spelt Flour (or 1 ¼ Cups Spelt Berries)
- 1 tsp (6g) Real Salt
- 1 ½ tsp (4.8g) Baking Powder
- 3 Tbsp (40.5g) Avocado Oil
- ½ cup (114g) Water, lukewarm
Instructions
- To get medium fine flour, blend spelt berries in a blender for 90-120 seconds
- Combine the first three ingredients.
- Add Avocado Oil and Water to the dry ingredients and knead for 2-3 minutes. The dough will be slightly sticky and may be shaggy (surface not smooth)
- Cover the dough to prevent it from drying out and let the dough rest for 20 min.
- Knead the dough again for 2-3 min, until it is smooth, and form a ball.
- Flatten the dough ball, divide it into 8 equal pieces (~50g), Roll those into smaller balls and cover them to prevent the dough from drying as you roll your tortillas
- Place a ball in some flour and flatten it into a disc. Make sure both sides of the disc are well-floured.
- Flatten the disc on a lightly floured surface and use a rolling pin to roll your dough into a 7”-8” disc.
- Place your dough onto a hot (medium-high heat) pan and cook for 10 seconds. Flip the tortilla over and cook the other side for 5-10 seconds.
- Remove them from the pan, place them onto a kitchen towel, and cover them to keep them warm and soft.
- Repeat steps 7-10 with the remaining dough.
Notes
If using berries, make sure you mill some extra to use for rolling your tortillas.
Roll your tortillas to a size that fits your pan. If you only have an 8” pan, you should make smaller tortillas.
You can make smaller tortillas by dividing the dough into smaller portions.
Make sure your pan or griddle is hot before cooking your tortillas. This will help give your tortillas a nice toasted look and flavor while keeping them soft.
The thinner you make your tortillas, the quicker they cook, and the crispier they can become. Thicker tortillas will be softer and will take a couple of seconds more to cook. Play around with this until you get the desired texture.
When rolling out your dough, make sure your dough can slide and move. This means that the dough will not stick to the table and will be easier to form a circle.
Try not to add too much extra flour to your surface when you are rolling. You may have uncooked flour left over on your tortilla after cooking or the extra flour may burn in your pan and create an unpleasant flavor/smell.
To help make your tortillas more round, rotate your dough after every roll.