Nourishing Whole Grains
If you’re trying to get away from eating too much wheat, spelt is an excellent alternative. This recipe is really simple to make with just a few ingredients and provides a filling base for an endless variety of lunch and dinner creations. It makes 6 large or 8 small tortillas.
Ingredients:
- 2 cups spelt flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- 1 tablespoon extra virgin olive oil
- 3/4 cup hot (nearly boiled) water
Make it:
- In a large mixing bowl, blend the flour, baking soda, and salt.
- Gently stir in the hot water and oil until it becomes more solid.
- With lightly floured hands, knead the dough until any extra flour is added. Add more flour if it’s too wet.
- Shape dough into a ball and place in the bowl. Cover with a tea towel to keep it moist.
- Preheat a large pan over medium heat.
- Take a piece of dough about the size of an egg. Roll it with your hands into a ball.
- With a rolling pin, roll the ball out onto a lightly floured surface into a circle until it’s very thin.
- Dip a seasoning brush into a little olive oil and ‘paint’ the entire surface of the dough.
- Place the tortilla on the preheated pan, oil side down, cooking for 30 seconds. Flip and repeat. Avoid over-cooking so they don’t dry out.
- Stack cooked tortillas on a platter and cover with a tea towel.
- Once they’re all cooked, they can be made into some yummy wraps or you can refrigerate them in an air-tight container.
- Keep for up to 3 days in the fridge, or longer in the freezer. Enjoy!
Want more healthy lifestyle tips and tasty nutritious recipes? Subscribe here to get them fresh off the press straight to your inbox.
Blessings,
Sheila
