From Scratch Spelt Tortillas
Spelt tortillas are so worth the extra effort to make from scratch. They’re healthier {for those who are able to tolerate gluten foods} and isn’t everything better when made from scratch?
Servings Prep Time
4-5Tortillas 15minutes
Cook Time
5-10minutes
Servings Prep Time
4-5Tortillas 15minutes
Cook Time
5-10minutes
Ingredients
Instructions
  1. Add the Spelt Flour, spring water, olive oil and sea salt to a mixing bowl.
  2. 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.
  3. Separate the large dough ball into 4-5 smaller balls a little smaller than the size of a golf ball.
  4. 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.
  5. 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.
  6. 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.
  7. Now, add the flattened dough to a heated skillet {preferably a cast iron} coated in oil to prevent from sticking to the pan.
  8. 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.
  9. 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.
Recipe Notes

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!

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