Spelt & Einkhorn Flour Tortillas
Portions
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Ingredients
- 270 g wheat berries, Spelt
- 80 g wheat berries, Einkhorn
- 7 g sea salt
- 5 g baking soda
- 50 g extra virgin olive oil
- 240 g water (HOT water)
Directions
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Mill the grains into fine flour.
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Add sea salt and baking powder, and mix together so everything is evenly distributed.
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Mix the olive oil into the flour mixture until sandy, then add in HOT water.
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Mix together until well incorporated. I used a danish dough whisk.
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Cover tightly and let rest at least 30 minutes.
Scaling and Shaping:
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Divide into 8 equal dough balls. I eyeballed it by forming a square and dividing into quarters, then divide each quarter in half. Roll into balls.
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Let the dough rest another 15 minutes before rolling out into thin 9 - 10 inch circles.
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Heat a skillet or comal to 450 F. Cook each one for about 20 second on one side, flilp, and a few seconds later flip it back over again. Cook for about a minute total before removing from the skillet.
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Keep tortillas on a plate or something covered with a towel, so the steam stays in them, and keeps them soft.
Recipes From This Base
100% Spelt Tortillas
We swap out the grains for these spelt tortillas, and I split up how I did the batch halfway through. The first half doesn’t use leavening, and the second half used just a tiny sprinkle of baking soda kneaded into the dough. Both delicious with different results. Download PDF