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.
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.
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.
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).
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.
Flip and repeat.
Place on flour sack towel, or paper towel lined plate until ready to serve.
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