Makes about 17 large tortillas
I am in love with sprouted spelt. I feel it is a superior flour. Everything I make with it turns out softer and lighter than with wheat, kamut, or emmer wheat. I also love it because my gluten-sensitive family members can eat it, due to the sprouting.
These tortillas are fantastic right out of the pan (what tortilla isn’t?). You’ll want to wrap them warmly in towels to keep them from drying out. Once cooled to slightly warm, transfer to a zipper storage bag to preserve moisture. They will stiffen up, but don’t be discouraged. A few seconds on medium heat in a cast iron skillet is all that’s needed to soften them up for subsequent meals.
- 6 cups sprouted spelt flour
- 2 cups filtered water
- 1 1/2 teaspoons Rumford baking powder (does not contain GM corn)
- 1 1/2 teaspoons sea salt
- 1/2 cup barely melted virgin, unrefined coconut oil
- more coconut oil for the pan
In bowl of mixer, combine flour, baking powder, and salt. Turn mixer on dough setting and add oil. Add water gradually until mixture cleans sides of bowl and forms ball in center of bowl. Let the machine knead the dough for 2 minutes. Remove dough. Divide into about 17 2-inch balls. Roll each part into a ball and fill an oiled clean mixing bowl with them. Cover the bowl with a moist towel or plastic wrap, to keep them from drying out.
Heat a flat cast iron frying skillet over medium heat and add a small amount of oil. Oil a clean, flat work surface, such as a countertop. With an oiled rolling pin, roll out one ball of dough into a circle that is approximately 1/8-inch thick, or your desired thickness, and about 10 inches in circumference. Place rolled out tortilla in the pan. Let it cook for about 25 seconds or until there are several bubbles in the dough. Flip the tortilla with a spatula and cook the other side for another 15 to 25 seconds, or until the bubbles are browned*. Remove tortilla from pan and place between towels to stay warm and moist. Meanwhile, roll out the next tortilla. Repeat until all of the balls have been rolled out and cooked. Add oil to pan and/or rolling pin as needed. Store in a zipper seal freezer bag in refrigerator or freezer.
*Adjust heat or cooking times to account for your stove, pan, or thickness of tortilla.
© 2009 by Wardee Harmon
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