Our family has probably eaten thousands of these spelt tortillas over the years. They are great plain, cooked in oil in the frying pan, as a thin pizza crust, as quesadillas, toasted with cinnamon & sugar, as a sandwich wrap, and for all the regular Mexican dishes. They have very few ingredients and my children LOVE to help making them. I’ll make them often when I run out of bread to tide us over for a while until we can get to the store or make some in our bread maker.
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- Mix the flour and salt together in a mixing bowl.
- Mix in the oil. ½ cup of the water and mix in, adding in the last tablespoon little by little, until slightly sticky dough forms. You may not need all of the last tablespoon of water.
- Dust a work surface with more spelt flour and knead the dough until it is no longer sticky and soft, about a minute.
- Divide the dough into 12 balls and cover with a cloth. Let rest for 15 minutes.
- Roll each ball into a very thin circle, about 6 inches in diameter.
- Heat a skillet on medium heat.
- Cook each tortilla for about 30 seconds on each side, or until it starts to bubble up.
- Store in an airtight container.