Spelt Tortilla Recipe:
- 3 cups of Spelt Flour (light- not the dark)
- 1 tsp of sea salt
- 1 tsp of aluminum-free baking powder
- 1/3 cup of vegetable oil
- 1 cup of warm water
Combine all of the dry ingredients together well (I used a KitchenAid with a dough hook to make these, but you can do it by hand too). Then combine your oil and your water together and add to your dry mixture with your mixer on medium speed. Make sure to scrape the sides until all of the flour is combined into the dough.
Prepare a piece of parchment paper. Divide the dough into as many portions as you want (for smaller tortillas, you’ll have smaller portions and with larger portions, the tortillas will be larger.
After dividing your portions, have some Spelt flour in a cup near your workspace. Dip one of the dough portions into the Spelt flour and slightly flatten between the palm of your hands. Repeat this for all of the pieces. Lay them on the piece of parchment paper or another surface you might use and cover with a clean cloth for approx. 12 minutes or so.
While your 12 minutes are ticking away, use this time to heat up your skillet (I use a cast iron pan and it doesn’t matter how hot it get, but if you’re using a more delicate skillet, please don’t overheat it or you could ruin it).
*Tortillas like it hot and so I heat up my Cast Iron Pan.
Place one tortilla at a time in the pan and wait for little bumps to appear on the surface (this is a good indication that the tortilla is browning on the underside), flip it and keep cooking a bit more.
Store them inside a pan with a cover with a piece of paper towel or a clean tea towel to absorb the moisture. Use them immediately or keep them for later. They would freeze well too.