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You are here: Home / Eat Healthy / Breads / Spelt Tortilla Recipe

Spelt Tortilla Recipe

January 5, 2015 By Elise 15 Comments This post may contain affiliate links. Please read my disclosure policy for more info.

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I love spelt tortillas! Not even white flour tortillas can hold a candle to them.

If you read this blog much, then you know that my husband is allergic to wheat, and so all the recipes here are gluten-free. All, that is, except one, and now two. The perfect spelt bread recipe was just too good not to share, and now I’m sharing this spelt tortilla recipe.

 
How To Make Spelt tortillas

We use to eat spelt a lot, to the point that spelt bread became my crutch (it kept me from having to delve into the world of gluten-free bread). But a year or so ago, Gabriel cut even spelt from his diet. Much to my sadness.

Like I said, I love spelt tortillas. Spelt contains enough gluten that the tortillas hold together for rolling out and rolling up, but they’re not rubbery like wheat tortillas. It’s a winning combination for sure!

So, a few mornings ago, when was out of town, my fellow burrito lover (Garret) and I made a batch of spelt tortillas for breakfast burritos. What a treat!

Spelt tortillas may not be quite as simple to make as gluten-free corn tortillas but they’re close, and worth the effort for those of us who can tolerate gluten products.

spelt burrito

Homemade Spelt Tortilla Recipe

  • 1 cup spelt flour
  • 1 Tablespoon olive oil
  • ½ cup water
  • Dash of salt.

Tip: Heat a skillet, preferable cast iron, over medium-high heat while you work.

Mix all ingredients together to form a stiff, but pliable ball.

Separate into 4-5 walnut-sized balls.

Spet tortilla Recipe

Flatten 1 ball of dough, and dip into a bowl of flour to coat on all sides.

Place between 2 gallon sized zip-top bags.

Press, using a tortilla press if you have one, or cutting board (as shown in the picture).

IMG_1157

If your tortilla is too thick, you may need to use a rolling pin to finish the job.

Finding the right balance of stiff enough to press without sticking to the bag and tearing, but pliable enough to press down thin can take some practice! Just remember, you can always add a bit more flour, or water to make it right!

Place pressed tortilla onto heated skillet, and grill until bubbly and flecked dark brown.

IMG_1159

Flip and repeat.

Place on flour sack towel, or paper towel lined plate until ready to serve.

IMG_1160

Enjoy!

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Filed Under: Breads, Eat Healthy

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  1. Nikki says

    January 14, 2016 at 4:37 am

    Have you tried freezing them at all? I love being able to dedicate a morning or afternoon to stock pile on something and then be able to unthaw and enjoy on busy days!

    I cannot wait to try them!

    Reply
    • Elise says

      January 14, 2016 at 9:36 am

      I haven’t frozen *just* the tortillas, however, I’ve frozen them as breakfast burritos with good success. 🙂

      Reply
  2. Michael Robinson says

    July 27, 2016 at 7:51 am

    Quick, easy, and tastes great. Thanks!

    Reply
  3. wallace baisden says

    May 5, 2018 at 7:11 am

    Simple recipe. I read these simple recipes and I’m inspired to test drive them. Simplicity is best. A lot of recipes call for mixing white flour w/the ancient grain flours. America’s addiction to white bread will never be broken, but a few of us know the benefits of baking w/whole ancient grains.

    Reply
  4. Nitza says

    September 4, 2019 at 8:43 pm

    They look wonderful,
    Will they work both for weet and savory fillings?
    Thank you for sharing your recipe! 😉

    Reply
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