Spelt Tortilla Recipe


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.

Image shows a close up of spelt tortillas with the text "Homemade 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.

Photo shows a burrito made with a spelt tortilla

Homemade Spelt Tortilla Recipe

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

Tip: Heat a skillet, preferably 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.

Image shows balls of spelt tortilla mix in a bowl

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 a cutting board (as shown in the picture).

Photo shows a tortilla press on a table

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 the heated skillet, and grill until bubbly and flecked dark brown.

Image shows a tortilla on a cast iron skillet

Flip and repeat.

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

Image shows several tortillas on a cloth towel


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  1. I am totally trying this. I love making food from scratch because that is the only way it tastes AMAZING! Thanks for this recipe. I pinned it for future reference. 🙂

  2. Thank you so much for attending week 17 of #PureBlogLove and linking your fantastic blog post, I can’t wait to see what you have in store for our next party, Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!

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  7. 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!

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

  8. 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.

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