This is a spelt tortilla recipe that is really easy to make and only requires four ingredients. Spelt flour is a really good clean-eating flour option for a lot of recipes.
Our family has probably eaten thousands of these tortillas over the years. They are great plain, cooked in oil in the frying pan, with butter on, and then broiled in the toaster oven. They're also good as a thin pizza crust, for 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 make them. I make them often when I run out of bread to tide us over for a while until we can get to the store or can find time to make spelt bread in our bread maker.
There are many different types of flour you can use to make these tortillas. My favorite flour to make these with is einkorn flour. First of all, einkorn is my favorite flour I've ever tried, and I happen to think it's the healthiest. I like einkorn with these because they turned out really light, white, fluffy and just have a good taste.
They are easy to do thinner and the dough is really soft when you are rolling it out and kneading it. Whole wheat spelt is the type of flour used in the photos and it tends to be drier and has a stronger flavor, similar to regular whole wheat flour.
White spelt flour is my second favorite flour since it's very similar to regular white flour. If you want to learn more about spelt flour you can read more about einkorn flour and spelt flour here.
Here are some tips to get the best spelt flour tortillas - don't skip the step of mixing the first three ingredients together before you add the water. I just use a fork and keep working the oil in until most of the flour is wet. Then slowly add in the water.
The amount of water you need totally varies depending on the type of flour, humidity of the room, temperature, elevation, etc. so just keep adding until it forms a ball that's a little sticky.
Letting the dough rest for 15 minutes is not totally necessary. It really does roll out better and they are softer and stretchier if you do, so resting is better if you have time. Sometimes if my kids can't wait to eat one, I'll cook a few for them and then let it rest a little before I make mine. I'd say the main difference I notice if I don't let them rest is that they are harder to roll out.
Make sure your pan is good and hot before you start cooking them, otherwise they basically get dried out. They really do taste better if your pan is hot - and they cook faster too. We often eat them hot right out of the pan. If you do have leftovers I usually keep them on the counter for a day or two and then move them to the fridge.
They will last a few weeks in the fridge, but they do get dried out and aren't good cold, but are perfectly fine heated up. Those are usually the kind we use to put butter on and broil or as thin pizza crusts in our house. The little pizzas are perfect for me since I try to eat low carb and good for children's lunch boxes since they only take a few minutes to make and they don't take up too much room in their lunch boxes.
Please let me know if you try these. I'd love to hear how they turn out for you and if you like them. I'm pretty sure our family would have starved if we wouldn't have started making these years ago.
Recipe
Easy, 4-Ingredient Clean Eating Spelt Tortillas Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Bread
- Cuisine: Clean Eating
Description
These only take a few minutes to cook. I've made these hundreds of times. These can be used for tortillas, tacos, low-carb pizza crusts, wraps, etc.
Ingredients
- 2 ¼ Cups Light Spelt Flour * or Whole Grain Spelt Flour *
- ½ tsp Real Salt *
- 3 tbl Olive Oil
- ½ Cup + 1 Tbl Warm Water
Instructions
- 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. If you are using whole grain spelt flour you will probably need a little more 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.
- Usee and rolling pin and roll each ball into a very thin circle, about 6 inches in diameter. Roll from the center to keep the circle even.
- Heat a skillet on medium heat.
- Cook each tortilla for about 30 seconds on each side, or until bubbles form on each side.
- Serve warm or keep warm in a tortilla warmer or pile on a plate with a paper towel between each layer and sit in a warm location.
- Store in an airtight container.
Meeta
Turned out great! Also used this to make garlic naan, it was delicious. Didn't need yeast at all.
Melina
Hi! I just finished making these tortillas. I LOVE them! And most important- my kids love them too.
Thank you so much for this recipe!
Chlor
Could these be made ahead and frozen after they are rolled out and before they are cooked? So I could just take them out of the freezer and cook them, like the uncooked tortillas you can buy at Costco.
Rebecca
I have never tried so let me know how it works out if you do. That would be wonderful if it worked my kids go through them so fast I have never had time to consider doing it. 🙂
Rachael
I think you can freeze them after cooking as well just like you might do with store bought ones. Heat them up in the microwave or oven for a few seconds
Meg @ Noming thru Life
Wow, I love how simple it is to make these tortillas. I mean I've heard tortillas are really simple to make, but geez... The store ones are sooooo full of junk and chemicals it's crazy. I feel like I've been under a rock for not making my own now. Well, thanks for moving the rock, haha. Can't wait to get to making my own tortillas, FINALLY 🙂
Kristi
Super excited to try this recipe. I have had VERY LITTLE success with making tortillas thus far...How many balls? What size ball? What size tortilla does this make? I am going to try this recipe for tacos for 6 ladies and I would like to know how many tortillas this makes? Thanks, Kristi
Rebecca
I usually make it in to 8 balls so just take the whole ball and break it in to 8 pieces and you'll know the size.
jennifer stilwell
Thank you so much for the spelt tortilla recipe. Made them tonight and they are both easy and tasty!
jesika
Love your site 🙂
Lisa R
I never heard of the word Spelt used for a tortilla. Is it something different?
sibabe64 at ptd dot net
Rebecca
Spelt is a type of flour that a lot of people with a wheat allergy can eat. You can cook with it just like wheat flour. If you look on the post, there is a link to make it easy for you to buy it on Amazon. You could always just use this recipe with regular flour too and it will turn out great.
Sheitan
Spelt is a type of wheat, also known as dinkel wheat or hulled wheat. It is a species of wheat cultivated since approximately 5000 BC ... the rest is correct 😉
Rebecca
Thanks for the clarification. The main thing I know is that it tastes good, is easy to work with, is good for me and is easier to digest than regular wheat.
Nicole Becker
Thanks for the recipe!! I love tortillas!!