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
- 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
- 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!).
Erin McCarthy Bianchi is a Registered Dietitian and all-around local food lover. She and her two daughters spend many hours in the kitchen cooking and eating. Follow Erin on Instagram @thefarmerandthecook for more simple recipes using local ingredients.