I know I’ve been M.I.A. from posting any recipes but I’ve had a lot going on the past month. It’s been chaos from dealing with appointments for everyone in my family, to doing a parasite cleanse, the loss of my grandmother and just the everyday chaos that comes with being a mom of 3 boys and helping the hubbz. Life just never seems to slow down. I’m sure everyone can attest to that too? Right? Some days seem to go so quick and others I could be staring at the clock wishing for time to pass by. I’m back now and I will catch up with all my recipes that I’ve promised I would post.
Now back to this recipe. The last couple weeks I did a Parasite Cleanse using an organic bitter herbal tea. It’s the second time I’ve done it and I love the way I feel during and after I’ve finished. This time I bought an entire cycle of it. Which means I’m on for 2 weeks than off 2 weeks then back on for another 2 weeks. While I was on it there are certain foods that are approved to be able to eat. There are minimal restrictions though like flour and sugar because parasites feed off of sugar. So you want to eliminate as much as you can from your diet for this cleanse to work to it’s highest potential. Spelt Flour is approved on the cleanse so this was a perfect substitute for store bought tortillas because I can ever find spelt tortillas sold in the store. It doesn’t take much time but it is a little extra work. I’m sure you’ll agree that it’s work the time and effort once you taste these. They’re actually on rotation now in my home and I no longer use processed tortillas for my wraps.
If you’re interested in the Parasite Cleanse I did you can go to Letsbevegan.com and purchase her cleanse. She’s very informative on how to use it and it comes with instructions and a shopping list or approved foods that you can use to meal plan. I do not get any compensation for your purchase, I just love it so much I want to share it with you.
Add the Spelt Flour, spring water, olive oil and sea salt to a mixing bowl.
Combine everything together using s spatula at first, then knead with your hands for a couple minutes. I used a little more flour than the 1 cup, to help form the dough ball. Knead until you can form a ball of dough that’s no longer sticky but still pliable.
Separate the large dough ball into 4-5 smaller balls a little smaller than the size of a golf ball.
Now add a small amount of spelt flour to a dish. Using 1 ball of dough at a time, press and flatten the ball. You want to coat both sides of the dough with the flour so it doesn’t stick. Flip and repeat to get as much covered with the flour.
Next place the flattened and floured dough between 2 sheets of wax paper. Then press it placing a cutting board overtop the wax paper. You may need to still use a rolling pin to even it out all around.
Finding the right texture of not too thin or not too sticky can take some practice because you don’t want it to tear or stick to the paper. I sprinkled more flour overtop before rolling it out to help prevent it from sticking and tearing.
Now, add the flattened dough to a heated skillet {preferably a cast iron} coated in oil to prevent from sticking to the pan.
Cook the tortilla until it starts to bubble and spotted with darker brown spots. Flip and place cooker tortillas between paper towels on a plate and set aside to rest. Repeat until all tortillas are done.
I used my Spelt tortillas to make chickpea, roasted Red Bell Peppers, cucumbers and hummus wraps! You can use these spelt tortillas for breakfast wraps, or even just to dip into hummus for a snack. They’re so, so good! Enjoy! Store in a ziplock bag or covered container and use within 3 days.
| Prep Time | 15 minutes |
| Cook Time | 5-10 minutes |
| Servings |
Tortillas
|
- 1 cup Spelt Flour
- ½ cup Spring Water
- 1 tablespoon Extra Virgin Olive Oil
- dash of Sea Salt
Ingredients
|
|
- Add the Spelt Flour, spring water, olive oil and sea salt to a mixing bowl.
- Combine everything together using s spatula at first, then knead with your hands for a couple minutes. I used a little more flour than the 1 cup, to help form the dough ball. Knead until you can form a ball of dough that’s no longer sticky but still pliable.
- Separate the large dough ball into 4-5 smaller balls a little smaller than the size of a golf ball.
- Now add a small amount of spelt flour to a dish. Using 1 ball of dough at a time, press and flatten the ball. You want to coat both sides of the dough with the flour so it doesn’t stick. Flip and repeat to get as much covered with the flour.
- Next place the flattened and floured dough between 2 sheets of wax paper. Then press it placing a cutting board overtop the wax paper. You may need to still use a rolling pin to even it out all around.
- Finding the right texture of not too thin or not too sticky can take some practice because you don’t want it to tear or stick to the paper. I sprinkled more flour overtop before rolling it out to help prevent it from sticking and tearing.
- Now, add the flattened dough to a heated skillet {preferably a cast iron} coated in oil to prevent from sticking to the pan.
- Cook the tortilla until it starts to bubble and spotted with darker brown spots. Flip and place cooker tortillas between paper towels on a plate and set aside to rest. Repeat until all tortillas are done.
- I used my Spelt tortillas to make chickpea, roasted Red Bell Peppers, cucumbers and hummus wraps! You can use these spelt tortillas for breakfast wraps, or even just to dip into hummus for a snack. They’re so, so good! Enjoy! Store in a ziplock bag or covered container and use within 3 days.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
