My new obsession are these spelt tortillas that have all the versatility of a traditional bleached flour tortilla but with more dense nutrition than wheat flour, and a grittier, sweeter flavor. Spelt does contain gluten, but it has a high water solubility so it is easier to digest than wheat. I love these tortillas with avocado and seasoned salt, but they are also sturdy enough to use as wraps, oh and cut them in triangles for frying… so good!! Best part is that they are really easy to make, especially for kids!
TOOLS:
10-12″ skillet/pan
fork
rolling pin
mixing bowl
chef’s knife
INGREDIENTS:
1 1/2 lbs spelt flour
1 tablespoon cumin seeds, toasted, ground (optional)
1 tablespoon fennel seeds, toasted, ground (optional)
1/2 teaspoon black pepper
1 1/2 teasponn salt
1/2 teaspoon baking powder
1/4 cup pumpkin-seed oil (or olive oil)
1 1/2 cup water, hot
2-3 ounces olive oil or coconut oil for cooking
PROCEDURE:
In the mixing bowl, use a fork to combine all dry ingredients, and stir to combine. Drizzle pumpkin seed oil and mix by hand to form pea-sized pebbles. Continue to mix with the fork and add in about 3/4 of the hot water. Begin to knead the dough ball by hand. You may need to add a little more water to keep the dough sticky.
Transfer the dough to a clean surface, and knead the dough for a few minutes or until it is smooth with no lumps. Keep kneading until the dough is moth and does not tear or break. Cut the dough ball in half, and then cut each half into six equal parts. Roll these parts to form smooth, even balls of dough. Place on a plate to rest for at least 30 minutes covered with plastic wrap or a damp towel. Meanwhile clean up, and place your skillet over high heat.
Once the skillet reaches it’s smoking point, lower the temperature to medium and begin rolling out the tortillas. With your rolling pin, and a little extra spelt flour to keep the dough from sticking, roll the tortilla balls into flat rounds as thin as you can manage. They should be about 6-8″ in diameter. Drizzled the discs with salt and olive oil, and place directly in the hot pan. Allow to bubble slightly and flip to the other side. Cook each side for about 20 seconds or until the bubbles are slightly charred. Transfer to a clean plate. Make sure to keep the tortilla balls covered so that they don’t dry out, and also cover the cooked tortillas with a dry kitchen towel to retain moisture.
Once cooked off, you can store in a container tightly wrapped for up to a week or, for later use, they can even be frozen if they are well-wrapped. Additionally, check out our recipe for this Chickpea Salad here on Chalkboard Magazine.
Photos: Yolk&Flour
