Oh, how these Sprouted Spelt Tortillas make my life easier! Just a little time to make them in a frying pan and I can use them all week for breakfast, lunch or dinner. They would be great as Spicy Shredded Beef Tacos but I’ve been using them for scrambled egg breakfast burritos!
For whatever reason, it’s SO difficult to avoid trashy ingredients if you’re buying tortillas at the store. They’re filled, not only with GMO ingredients but chemicals to keep them soft and flexible and preservatives so they can sit around for months at a time.
Each recipe makes six 8″ tortillas so double or triple up if you’d like to store them in the freezer. They kept for a week in the refrigerator for me. All I did was microwave them for about 10 seconds. Yes, I still have a microwave … I choose my poisons.
The dough can be mixed up and stored in the refrigerator too, if you don’t have time to fry them right away. The dough needs to sit for at least 15 minutes anyway, just be sure to let the dough come close to room temperature before you start rolling them.
If you’re looking for sprouted spelt, you can find it here or here . It’s not gluten-free but many people bothered by wheat can tolerate at least some spelt – like me!
- 1 cup sprouted spelt flour
- 5 Tbls. warm water
- 2 Tbls. olive oil or avocado oil
- ½ tsp. salt
- Combine all the ingredients and work into a smooth ball. Use a little flour on the counter, if needed.
- Cover with an airtight wrap (Bees Wrap works great for this!) and allow to rest for at least 15 minutes.
- Divide into six equal parts, keeping the remaining pieces covered while you roll the dough.
- Roll each piece into an 8" circle on a lightly floured surface and place on a plate, covered.
- When all the tortillas are rolled out, heat a skillet on medium heat.
- Do not use oil. Dry fry the tortillas one at a time, flipping when just browned and puffed.
- Continue with the rest of the tortillas.
- Use immediately or store in the refrigerator.