Home Made Spelt Tortillas Recipes

HOMEMADE TORTILLAS

Steps:

• In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
• Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
• Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.

HOMEMADE SPELT FLOUR TORTILLAS

Steps:

• In a bowl, mix all ingredients well.
• Cover and let sit in a warm place for 20 minutes.
• Divide into 8 equal parts and let sit, covered, another 20 minutes.
• Roll each ball out to a 6- or 7-inch circle shape. I've found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you're right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
• Preheat a skillet on medium high heat.
• Place a tortilla into the skillet and watch until bubbles form. This won'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 if smoke appears.
• Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.
• Refrigerate for later or remove the paper towels and freeze.

BLUE CORN AND SPELT TORTILLAS

Steps:

• Heat a cast iron fry pan. Do not add any oil to the pan!
• In a food processor combine the flours, cilantro and chipotle season and give them a mix.
• Add the warm water and process again until you have a nice dough.
• When it's done turn out on a floured board and knead for about 3 minutes.
• Divide the dough into 16 balls.
• If you have a tortilla press it will make this much easier. Put the tortilla ball in between the stretch wrap and press. The tortillas came out about 4" around, so they aren't big.
• If you don't have a press, just roll the tortillas out. Put them in a dish covered with stretch wrap until you are ready to cook them.
• Removed the tortilla and place in the hot fry pan and when the edges curl a little flip it over and let it cook for another few seconds. Check to see if you have some browning, if you do and the tortilla is dry take it off and cool.
• Repeat the above until you have 16 tortillas.
• I used a little tortilla dish to reheat them in the microwave. This probably will be necessary because they do get stiff if they get cold.
• Serve with your favourite toppings.
• Bon Appetit!

HOMEMADE TORTILLAS

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.