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we’ve done taco tuesday every tuesday for years. for almost as long i have made tortillas for our taco nights. i’ve been making an effort to bake with more whole grains this year, so naturally i thought i’d try to add a bit more nutrition to our weekly tortillas.
i didn’t tweak my original recipe that much, and really did not think they would be great. i anticipated dry and heavy tortillas that lacked flavor. what i got were soft and delicious tortillas that i will make weekly from here on out.
whole grain spelt tortillas
- 2 cups Spelt Flour
- 1/2 cup AP flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp melted butter, coconut oil, or vegetable oil
- 3/4 - 1 cup very warm water
- in a large bowl whisk flours, baking powder, and salt
- add butter or oil, and 3/4 cup of water, stir until the dough begins to come together (add more water if the dough is too dry or does not come together)
- once the dough comes together, knead on a lightly floured surface to form a soft smooth ball
- divide the dough into 8 pieces, and roll each into a ball
- cover loosely, and let rest 15 minutes
- heat a griddle or Cast Iron Skillet over medium - high heat
- roll tortillas one at a time, into a round about 8 inches (keep the remaining dough covered)
- place in pre-heated skillet or griddle and cook 30 seconds, flip and cook another 30 seconds
- keep tortillas wrapped in a clean towel while you cook the remaining tortillas (this will keep them soft)
why use spelt flour
spelt flour is higher in protein and lower in calories then wheat flour. it has a mildly sweet and nutty flavor without any of the bitterness you get from whole wheat. it is not gluten free, but is easier to digest. its also light and does not weigh down baked goods.
these spelt tortillas are so easy and delicious, you may never buy tortillas again.