Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

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Homemade Spelt Tortillas

The recipe below is the doubled version of the original recipe because I cannot imagine sharing this gem other than exactly the way we use it each week.

Homemade Spelt Tortillas

The recipe below is the doubled version of the original recipe because I cannot imagine sharing this gem other than exactly the way we use it each week. This means there are always enough tortillas. If for some reason we only roll a few out, then there’s dough in the fridge to whip up a quick tortilla with breakfast or lunch or to give the babes dough to play with when I’m cooking something else.
In filling tacos, as with the rest of my meal planning, I tend to put ingredients into categories and build my meals from there. I pick one or two ingredients from each category: protein, veggies, fruit, and garnish. Protein includes meat, fish, legumes, tofu; garbanzos and black garbanzos in the taco pictured here. Veggies, in this season, include cabbage, lettuces, radish, young onions, shredded carrots. Fruit for this taco, avocado, and soon berries and stone fruits to choose from. As garnish, we like cilantro, microgreens, local sauerkraut, and local cheese.
Keyword: bread, spelt, tortilla

Ingredients

  • 3 cups sprouted whole spelt flour
  • 1 teaspoon Himalayan salt
  • 1 teaspoon baking powder
  • 6 tablespoons olive oil or avocado oil, melted butter, melted coconut oil
  • 1 cup warm water

Instructions

  • Mix dry ingredients, then mix in the fat, and then the water. I stir with a fork to combine all of the ingredients and then use my hands to work them into a dough ball. The original recipe calls for a 30-minute rest at this point, but you’ll be just fine if there’s an occasion in which you can’t squeeze it in.
  • Make a ball of dough slightly smaller than a ping pong ball, then roll it into a thin tortilla. My tortillas are rustic, never a perfect circle, and this only adds to the homemade character. Toss on a cast iron skillet warmed at medium heat and flip when they start to bubble. Remove from heat when they are still soft; if heated too long they become too firm to bend for a nice taco (if this happens, turn them into quesadillas!).

Notes

*Note about sprouted spelt: sprouting grains is the traditional way of removing phytic acid, making them easier to digest and increasing nutrient absorption. One Degree Organics offers a sprouted spelt flour but you can also find non-sprouted spelt in the bulk bins at many of our local grocers. Non-sprouted spelt will work just fine if you don’t opt for sprouted.
Lovingly adapted from thewholefooddiary.com