Home Made Spelt Tortillas Recipes

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.

Steps:

• 1. Heat up your cast iron fry pan or tortilla grill on high heat. The grill has to be very hot. Mix all the ingredients together well.
• 2. Cover in a bowl, let sit in a warm place for 20 minutes.
• 3. Remove from the bowl and form into 8 equal sized balls. Let sit in a warm place for 20 minutes.
• 4. When time is up remove one ball at a time and roll out in a thin circle.
• 5. Put the rolled out tortilla on the grill and heat until you see bubbles on top of the tortilla. Check underneath to make sure it's not burning.
• 6. You should see little dark bubbles under the cooking tortilla, flip it over and cook for another 35-45 seconds or if smoke appears.
• 7. Repeat with each tortilla. Store them in a plastic bag wrapped in a moist paper towel. These will dry out if not kept moist.
• 8. Refrigerate in the bag with the moist paper towels until you are ready to serve. You can freeze these but remove the paper towel if you do.
• 9. When you serve these, top with whatever you enjoy on a tortilla, roll up and enjoy.

Steps:

• Combine flour, baking powder, and salt in a medium bowl. Add sour cream and buttermilk, and mix with your hands until a dough forms. Turn onto a lightly floured surface, and knead for 5 minutes. Cover with plastic wrap, and let rest for 30 minutes.
• Cut dough into 4 equal pieces. Using a lightly floured rolling pin, roll each piece into 8-inch rounds, less than 1/8 inch thick. Place tortillas on a parchment-lined baking sheet, layering parchment between each to prevent sticking. Cover with parchment, then with a damp kitchen towel. Let rest for 30 minutes (or cover and refrigerate overnight).
• Place a cast-iron skillet over medium heat. Cook tortilla until brown spots appear, about 1 minute per side. Transfer to a plate, and cover with parchment and then a damp towel. Repeat. Serve immediately.

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.