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Homemade Spelt Flour Tortillas: A Taste of Simplicity

The scent of warm tortillas always takes me back to my grandmother’s kitchen. I remember watching her, mesmerized, as she effortlessly transformed simple ingredients into a stack of perfectly pliable tortillas, each one a testament to her love and patience. The taste was unlike anything store-bought – a nutty, subtly sweet flavor that only freshly made tortillas can deliver. Now, I’m excited to share this delightful recipe that brings the warmth and comforting flavors of homemade tortillas to your table.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8
Yield: 8 tortillas
Dietary Type: Vegan

Ingredients

1 1/2 cups spelt berries, ground in a mill or 2 cups spelt flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 tablespoon oil
3/4 cup hot water

Equipment Needed

Large bowl
Measuring cups and spoons
Rolling pin
Skillet
Plastic bag
Paper towels

Instructions

In a large bowl, thoroughly mix together the spelt flour, salt, and baking powder.
Add the oil to the dry ingredients.
Slowly pour in the hot water, mixing continuously until a dough forms. The dough should be soft and slightly sticky. If it’s too dry, add a little more hot water, one tablespoon at a time. If it’s too sticky, add a little more flour, one tablespoon at a time.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for 20 minutes. This allows the gluten to relax, making the tortillas more tender and easier to roll out.
After the dough has rested, divide it into 8 equal parts. A kitchen scale can be helpful for achieving uniform tortillas, but it’s not essential.
Shape each portion into a small ball.
Cover the balls with the towel or plastic wrap again and let them rest for another 20 minutes. This second rest further relaxes the gluten, ensuring the tortillas will be pliable and easy to work with.
While the dough is resting, preheat a skillet over medium-high heat. A cast-iron skillet works wonderfully, but any heavy-bottomed skillet will do. It’s important to have the skillet hot before you start cooking the tortillas.
On a lightly floured surface, roll out each ball into a 6- or 7-inch circle. To achieve the best results, flatten each ball slightly with your hand first. Then, using a rolling pin, roll from the center outwards, turning the tortilla a few inches with each pass. This helps to create a uniformly thin circle. Aim for a paper-thin thickness.
Once the skillet is hot, place a tortilla into the skillet.
Watch carefully. Within seconds, bubbles will begin to form on the surface of the tortilla. This is a sign that it’s cooking properly.
After the bubbles form and the bottom of the tortilla is lightly browned (or has developed some darker spots), flip the tortilla over.
Press down gently on the tortilla once or twice with a spatula.
Cook for about 30-45 seconds on the second side, or until it’s lightly browned and slightly puffed up. Be careful not to overcook, as this will make the tortillas brittle. If you see smoke appearing, reduce the heat slightly.
Remove the cooked tortilla from the skillet and immediately place it in a plastic bag. To keep the tortillas soft and moist, layer them between wet paper towels (or at least place wet paper towels on the top and bottom of the stack). The steam trapped in the bag will help to keep them pliable.
Repeat steps 9-15 with the remaining dough balls, watching carefully and adjusting the heat as needed.
Refrigerate any leftover tortillas for later use. Alternatively, remove the paper towels and freeze the tortillas for longer storage.

Expert Tips & Tricks

Don’t skip the resting time! This is crucial for tender tortillas. The gluten needs time to relax.
Use hot, but not boiling, water. Boiling water can scald the flour and make the dough tough.
Keep the skillet hot! A hot skillet is essential for proper cooking and browning.
If your tortillas are sticking to the skillet, it may not be hot enough, or the dough may be too wet. Try increasing the heat slightly or adding a touch more flour to the dough.
If your tortillas are tearing when you roll them out, the dough may not have rested long enough, or it may be too dry. Try letting it rest for a longer period or adding a little more water.
For extra flavor, try adding a pinch of garlic powder or onion powder to the dough.

Serving & Storage Suggestions

These homemade spelt tortillas are incredibly versatile. Serve them warm with your favorite fillings, such as scrambled eggs, beans, salsa, guacamole, or shredded chicken or beef. They’re also perfect for making quesadillas, burritos, or enchiladas.

Store leftover tortillas in the refrigerator in an airtight container or plastic bag for up to 3 days. You can also freeze them for up to 2 months. To reheat, simply warm them in a dry skillet, microwave them briefly, or wrap them in foil and heat them in the oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	125.7 kcal	N/A
Calories from Fat	22 kcal	N/A
Total Fat	2.5 g	3%
Saturated Fat	0.3 g	1%
Cholesterol	0 mg	0%
Sodium	362 mg	15%
Total Carbohydrate	23.1 g	7%
Dietary Fiber	3.5 g	13%
Sugars	2.2 g	N/A
Protein	4.8 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Tortillas: Substitute the spelt flour with a gluten-free flour blend designed for baking. Be sure to follow the instructions on the gluten-free flour package, as some blends may require additional ingredients or adjustments to the liquid ratio.
Whole Wheat Tortillas: Use whole wheat flour instead of spelt flour for a heartier flavor and texture.
Herb-Infused Tortillas: Add a tablespoon of finely chopped fresh herbs, such as cilantro, parsley, or oregano, to the dough for a flavorful twist.
Spicy Tortillas: Incorporate a pinch of chili powder or cayenne pepper into the dough for a subtle kick.

FAQs (Frequently Asked Questions)

Q: What makes spelt flour a good choice for tortillas?

A: Spelt flour has a slightly sweet and nutty flavor that complements many fillings. It’s also a good source of fiber and nutrients compared to refined white flour.

Q: Can I use a stand mixer to make the dough?

A: Yes, you can use a stand mixer with a dough hook to mix the ingredients. Mix on low speed until the dough comes together.

Q: How do I prevent the tortillas from drying out after cooking?

A: Placing the cooked tortillas in a plastic bag with damp paper towels helps to trap the steam and keep them soft and pliable.

Q: Can I freeze the tortilla dough instead of cooking them right away?

A: Yes, you can freeze the dough balls. Wrap each ball individually in plastic wrap and place them in a freezer-safe bag. Thaw completely before rolling out and cooking.

Q: My tortillas are too tough. What could be the reason?

A: Overworking the dough or not allowing it to rest sufficiently can result in tough tortillas. Make sure to let the dough rest for the recommended time and avoid kneading it excessively.

Final Thoughts

There’s something truly special about making your own tortillas from scratch. The process is simple, the ingredients are wholesome, and the taste is simply divine. I encourage you to give this recipe a try and experience the joy of creating homemade goodness. Don’t be afraid to experiment with different variations and fillings to find your perfect combination. Share your creations with friends and family and let them savor the delightful flavors of homemade spelt tortillas. Enjoy!

Homemade Spelt Flour Tortillas Recipe