Homemade Spelt Flour Tortillas

The best way to ensure your food is fresh and not full of additives/chemicals is to make it at home!

These are a great alternative to store bought wheat tortillas, they have 5 simple ingredients compared to 10-12.
Ex:
Homemade Ingredient List: spelt flour, salt, baking powder, olive oil, water
Popular Brand Store Bought Ingredient List: Whole Wheat Flour, Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin and Folic Acid), Water, Soybean Oil, Salt, Sodium Bicarbonate, Mono & Diglycerides, Sodium Aluminum Phosphate, Sodium Aluminum Sulfate, Fumaric Acid, Potassium Sorbate, Corn Starch, Soy Flour, Sodium Propionate, Calcium Sulfate, Monocalcium Phosphate, Guar Gum, Cellulose Gum, Arabic Gum, Sorbic Acid, L-Cysteine.

See what I mean? What even is half that stuff!?

Plus, mine are filled with protein and essential vitamins, minerals from the spelt flour and are easily digestible.

I followed a recipe from here. (Also, listed below)

Homemade Spelt Flour Tortillas

Servings: 4

1 cup spelt flour

1/2 tsp salt

3/4 tsp of baking powder

1/2 Tbsp of olive oil 

1/3 cup + 1 Tbsp of water

In a bowl, mix all ingredients well. Cover and let sit in a warm place for 20 minutes. (I placed mine in a ziplock plastic bag)

Divide into 4 equal parts, roll into balls, and let sit, covered, another 20 minutes.

Flatten each balls with your hand then use a rolling pin to roll them out until they are paper thin. (Don't forget to coat your surface and rolling pin with flour so they don't stick!)

Preheat a skillet on medium high heat.

Place a tortilla into the skillet and watch until bubbles form, this doesn't take long.

After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or until lightly brown.

Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels on top and bottom of stack to keep them soft and moist.

Refrigerate/freeze for later (they will last about 5-7 days in fridge or months in the freezer). You could make in bulk and double/triple this recipe.