Easiest 5-Ingredient Spelt Flatbread

229 comments

easiest5ingredientspelttortillas

This simple recipe was my favourite food of the entire weekend. And there was some stiff dessert competition this weekend too. I’ve been craving doughy fresh bread like nobody’s business. In honour of breaking in the new kitchen, I decided to revisit one of my favourite old recipes on the blog: Organic Homemade Spelt Tortillas. And by old, I mean it was posted a good 5 years ago! Time is flying. Before I know it, you’ll be calling me Grandma Glow.

Not only did I improve upon the previous recipe, but I discovered a way to shave 40 minutes off the dough-sitting time. In other words, the dough rest wasn’t even necessary. What the what? I know. As a result, these spelt tortillas are literally thrown together quicker than you can run to the store. They are much fresher and tastier too. This makes me a happy girl, especially after the dishwasher and washing machine broke within a 24 hour period. That was after they leaked all over floors of course. Nobody said moving was easy, but stuffing homemade wraps in my face sure helps.

The beauty of the wrap is that you can add any toppings you’re in the mood for. Change it up every time! One of my favourite simple combos is vegan butter spread over a warm tortilla with a sprinkle of Herbamare (heaven). Or for a sweet treat, spread on coconut oil and sprinkle it with cinnamon and sugar. Drool. Or toast it in the oven and make a pizza. Ok, now I’m getting hungry again!

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The veggie wrap above is a simple mix of fresh orange pepper, red onion, cucumber rounds, hummus, black pepper, and yellow mustard. I don’t know what it is, but I’ve been craving yellow mustard all day + all night. I’m dipping veggies in yellow mustard for crying out loud (for the record, I put on more mustard after shooting these photos). Things are getting weird in my mouth. Whenever Eric sees me with the mustard he says, “I put that shit on everything!” in the voice of the old lady from the Frank’s hot sauce commercial

When I took my first bite of this veggie wrap I almost shed a tear of joy. All the moving and renovation pains vanished from my memory during those crunchy, fresh, zippy bites. Simple homemade food is the best food, don’t you think? Eric also demolished his wraps (yes, I managed to share somehow) and said he can’t get over how much better they taste compared to his regular store-bought ones. It was a success on all fronts! I’ll let you know if I try out any other flours – and you can feel free to do the same in the comments.

Cheers to a new, fresh spring week and significantly fewer boxes to unpack. Yellow mustard for life!

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easiestspelttortillas

Easiest 5-Ingredient Spelt Flatbread

Vegan, nut-free, refined sugar-free, soy-free

By

4.7 from 22 reviews
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In no time at all, you can have a fresh, pliable spelt tortillas made with just 5 ingredients! Lightly adapted from my Organic Homemade Spelt Tortillas.

Yield
6 large or 8 small
Prep Time
Cook time
Total Time

Ingredients:

  • 2 cups + 2 tablespoons light spelt flour (see note)
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon baking soda
  • 3/4 cup almost boiling water
  • 1 tablespoon extra virgin olive oil

Directions:

  1. In a large bowl, whisk together the flour, salt, and baking soda.
  2. Stir in the hot water and oil until a shaggy looking dough comes together.
  3. Knead the dough with your hands about 15 times, soaking up the extra flour at the bottom of the bowl as you go. If the dough is still too wet, add a touch of flour and knead again.
  4. Shape dough into a ball and place in the bowl. Cover with a tea towel so it doesn’t dry out.
  5. Preheat a large skillet over medium heat.
  6. Grab a chunk of dough just larger than a golf ball. Shape into a ball and sprinkle on some spelt flour to coat lightly.
  7. Place a large nonstick baking mat on the counter and flour a rolling pin. You can also use parchment paper instead of a nonstick mat. Sprinkle the mat with a dusting of flour.
  8. Roll the dough all directions into a circular shape until it's paper thin. It’s ok if it’s not a perfect circle - mine usually come out all kinds of odd shapes! Drizzle the tortilla with a tiny bit of olive oil and spread it out to coat the entire surface.
  9. Place the tortilla on the preheated skillet, oil side down. Cook over medium heat for around 30 seconds and then flip it with a spatula and cook for another 30 seconds or so. If you cook for too long, your tortilla might be prone to tearing or drying out, so keep that in mind.
  10. Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat steps for the rest.
  11. Store leftovers on a plate with a lightly damp paper towel spread out on top. Cover the plate with plastic wrap and place in fridge.

Tips:

Note: Other flours might work besides light spelt flour, but I haven't tested any yet. Please let us know in the comments if you try any out!

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Oh, and in case you are wondering – yes, they do wrap nicely! I didn’t experience any tears or cracks with this batch. I think this is due to cooking it for much less time than the previous recipe and also using light spelt flour instead of whole spelt flour. I’ll have to test more versions to be sure…

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{ 229 comments… read them below or add one }

1 Liz April 14, 2014

I laughed at the grandma glow–these look great! My homemade wraps always seem to crack when I make them. Definitely trying these!

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2 Sharon April 14, 2014

Ha! I love the Franks’ Red Hot quote. Too funny. I also put mustard on everything. :) Love the spelt flour. So versatile!

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3 Danielle April 14, 2014

I was obsessed with veggie wraps with tons of mustard and hummus with my last pregnancy and continued to eat them regularly even after I delivered. Now I’m pregnant with my third and not a day goes by without my veggie wrap, best part of my day! I add a bunch of whatever leafy green is in my fridge and a sliced dill pickle too. Yum! Thanks for the recipe, I’ll definitely be trying these!

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4 Angela (Oh She Glows) April 14, 2014

Sounds familiar ;) It’s funny because I haven’t bothered with mustard much in ages and now it’s on everything. I’m sure there’s an old wives tale about it.

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5 Mary Yardley April 15, 2014

I love Annie’s brand of honey mustard! Is it your salad dressing recipe? Equal parts of lemon juice, maple syrup, and mustard. I use a scant more lemon juice then mustard and extra dark maple syrup. Wonderful salad dressing!
I am absolutely loving your cookbook and the bonus PDF file! Thank you for all of your hard work! You are blessing so many lives with healthy food.

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6 Angela April 15, 2014

So happy you are enjoying the books!

Awesome salad dressing combo…will be trying this tonight. :)

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7 Danielle April 15, 2014

I wonder if it’s turmeric you’re craving! It’s such an amazing spice for healing and inflammation and pain relief… Also, I f#$%ing love mustard.

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8 Angela April 15, 2014

Thats funny you mention that because I was craving my chana masala recipe and Indian cuisine a TON last week!

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9 Stephanie April 16, 2014

Ok, this is gonna sound gross, but is so good! Plain popcorn dipped in yellow mustard. Gotta try it.

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10 Claire Westmond April 14, 2014

What is it about pregnancy and wraps/pickles/mustard. That is my staple pregnancy diet too. I love that combo with Arugula!! mmm

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11 Angela April 15, 2014

i cant believe i forgot to put pickles on my wrap! lol.

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12 Emily @ It Comes Naturally Blog April 14, 2014

Mmm..bought some buckwheat flour at the weekend so I’m going to have to try that. Did you eat the wraps freshly made, or cold too? Just wondering if they would crack when they cool? xx

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13 Angela (Oh She Glows) April 14, 2014

These were some of the softest flatbreads I’ve made to date…they didn’t show any signs of cracking. However, I can’t comment on how they will fair using other flours. I expect buckwheat would be a much earthier outcome. Let me know how it goes if you try it!

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14 krissy April 15, 2014

Just wondering what light spelt flour refers to? Is it a finer ground spelt or just lighter in colour. Don’t think i have seen it anywhere? Is it easy to find. They look delicious by the way. Perfect for a warm pizza on the day that winter decided to return!

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15 Angela (Oh She Glows) April 15, 2014

Hi Krissy, See my reply to Kath above :)

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16 Emily @ It Comes Naturally Blog April 19, 2014

Yes – I agree they were ‘earthy’, but great. I think they required less water (or more flour) than your recipe – but they were soft enough to wrap, and they were still good enough for lunch the next day :-)

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17 Gaddemon April 14, 2014

Hi, I’d need a gluten-free alternative. Thanks

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18 mindy April 18, 2014

Uhm, use gluten-free flour instead. There you go.

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19 Wendy Woods :: Personal Style Coach April 14, 2014

This looks absolutely delicious!

Angela, thank-you for coming up with beautiful new (easy-to-cook) ideas.

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20 Kath April 14, 2014

Can you please tell me the difference between spelt flour and light spelt flour? I don’t think I have seen light spelt flour in the store before.

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21 Angela (Oh She Glows) April 14, 2014

Hi Kath, with light spelt flour some of the germ and bran is removed from the spelt berry – the result is a much lighter outcome and it’s great for biscuits and cake. I used it in this recipe to see the difference between the two (the original recipe from 5 years ago used whole spelt and they were tougher). That’s not to say whole spelt won’t work though! I hope to try that out next time. :)

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22 Cath April 14, 2014

Hi Angela. Where did you buy the light spelt flour? I can only find Whole Grain Spelt Flour. I imagine this won’t work as well? Thx

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23 Angela (Oh She Glows) April 15, 2014

Hi Cath, A few readers left a comments saying the whole grain spelt flour worked fine, so you might want to give that a shot! I buy mine from Whole Foods I believe.

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24 Tina September 11, 2015

You could try sifting the whole grain spelt to remove some of the larger germ/bran pieces. I use the whole grain and it works great. I buy the whole grains and grind myself in my Vitamix. Makes it very cost effective!

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25 Katye April 14, 2014

whole spelt does not work as well! Thanks for this recipe

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26 Charlene April 15, 2014

I tried the whole grain spelt flour last night in this recipe….they were delicious! I had one for dinner and made one with honey, PB and banana with a little cinnamon for dessert!! They are still moist today so I’m having one for lunch! I was so proud having never made any bread-type recipe before. Super easy!!

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27 Angela (Oh She Glows) April 15, 2014

great to hear it worked!!

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28 Lisa April 14, 2014

How easy! I’ve been looking for healthy wraps and can’t seem to find them anywhere. Looks like homemade it is! :)

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29 Ashley @ Blissful Basil April 14, 2014

These look so simple, delicious, and crave-worthy! I’ve never made homemade flatbread, but I think it’s about time to give it a whirl. Congrats on the move, and I’m sending positive vibes that nothing else breaks in your home! We literally hade the exact same appliances blow out within a week of one another just last month. Must be something in the water :)

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30 Kaila @healthyhelperblog! April 14, 2014

I love cooking with spelt flour! Such a light, nutty taste! These look great!

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31 Ana April 14, 2014

These look delish! I will try and make them with teff flour, for extra iron :)

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32 Alina April 14, 2014

If you will make a gluten-free flatbread, please share it with us. I would love to try it. My son has gluten and dairy sensitivity and we have been missing the wraps in our house…

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33 Jennifer August 6, 2014

Hey Alina,
I make organic corn masa tortillas all the time as my son is also gluten free. They are quick and easy to make. I bought the corn masa on Amazon. They are not very light, but yummy.

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34 Anele @ Success Along the Weigh April 14, 2014

I’m so glad you posted this because I bought some spelt flour and have been staring at it for quite some time going “now what?” Now I know what because they just discontinued my favorite wraps at the store! SCORE!

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35 Carole April 14, 2014

Angela, thank you for this recipe! I needed a good ‘wrap’ recipe. While the rest of my family enjoys tortilla wraps, I cannot as they are not gluten-free and the gluten-free ones that I buy crumble to pieces. These look like they hold together well.

Looking forward to trying these!

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36 brittany April 16, 2014

Angela, these look AWESOME!!!!! SO trying this with every flour ever!
Carole, I’m sure you already know this, but Spelt (though an ancient grain, for sure!) is not gluten-free. :(

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37 Courtney@The Vegbaker April 14, 2014

Oh wow, those wraps look amazing!! I’m definitely making these for lunch. But I’ll have to use whole spelt flour because we don’t have light.

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38 HELENA April 14, 2014

hi, nice greeting from Croatian, your recipes are fantastic. do you have a recipe for gluten-free bread, oats, rice, corn, eggs and yeast, I do not laugh all the foods
best regards

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39 Elaine April 14, 2014

My daughter and I have your cookbook and love it!!! You make such delicious recipes. Congratulations on your pregnancy as well. Regarding this recipe, I have not tried this yet. I bought some sprouted wheat flour to attempt to make Ezekiel-type bread. Do you think it would work with these?

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40 Dixya @ Food, Pleasure, and Health April 14, 2014

i havent used spelt flour yet with anything but these flatbreads look so good

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41 Katharina April 14, 2014

Need to try!!!

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42 tracy April 14, 2014

anyone tried to make these gluten free?

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43 Tina Muir April 14, 2014

Whoa a flatbread that beats dessert options must be THAT good huh? Yum! I have spelt flour too so can give it a try, would make a lovely change to my usual sources of carbs….which are very high from my 80 mile weeks!

By the way, I am hearing so many wonderful things about your cookbook, I MUST get my hands on a copy :)

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44 Charlotte April 14, 2014

I make wraps using wheat flour, and then use them as a pizza base which can then be out under the grill instead of in the oven. (

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45 Charlotte April 14, 2014

oops, pressed return too soon!

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46 Renata L April 14, 2014

I wonder if this would work with chickpea flour (besan)? I made a similar flatbread with chickpea flour, water, salt & oil. So the difference is the baking soda. I’m going to try a small batch.

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47 Bri December 5, 2014

how did the chickpea flour work!?

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48 Charlotte April 14, 2014

I make wheat flour wraps which as well as being great cold also make a delicious pizza base. As they are already cooked the pizzas can be just put under the grill rather than in the oven. (I think grilling is called broiling in the USA?)
Spelt flour wraps sound like a great idea though, I love trying out different flours and grains in my baking and cooking. I will definitely be trying these, thank you!

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49 Angela April 14, 2014

THANK YOU!!!! I am craving yummy tortillas/ flat bread like nobody’s business!!! I was searching all day yesterday for recipes. You are an angel!!!!

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50 Chelsea @ BigBitesLittleBudget April 14, 2014

I am the exact same way with mustard…I can’t get enough. It goes on everything in my kitchen! These flatbread wraps look delightful. I am always looking for fun ways to switch up my lunch breads, so I will be sure to try these.

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51 Sondi Hardy April 14, 2014

Angela, do you have any gluten sensitivity? There seems to be much debate over whether spelt can be used by people with gluten sensitivity.

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52 Katie Boyd April 16, 2014

spelt contains gluten. Less than regular wheat flours, but it is a type of wheat.
Some folks with sensitivities can eat it, others not. Anyone with actual celiac disease cannot eat it at all. Same as kamut, which I miss baking with. My daughter was diagnosed with celiac a few years ago, plus my dad had it. I love the blog. I’ve made this with chana flour, but they do crack on me. Working on adding something to increase it’s ‘foldiness’ or wrapability…

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53 Laura April 14, 2014

Too funny, I ate a TON of mustard with my first pregnancy. Plain old yellow mustard on everything. And lots of it. Like a gross amount. :)

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54 Angela (Oh She Glows) April 15, 2014

glad im not the only one! I dipped cucumber slices in it last night…a new low! hah.

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55 dishing up the dirt April 14, 2014

Can’t wait to try these Angela! Thanks for the inspiration!

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56 janet @ the taste space April 14, 2014

I love mustard too… on everything. My latest concoction was hummus + mustard (aka mummus). Delicious. :)

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57 Angela @ Eat Spin Run Repeat April 14, 2014

These look fab, Ange! Wraps that crack are one of my pet peeves and I love how doughy and flexible these look. Sorry to hear about the dishwasher/washer catastrophe! On the bright side, I bet your floors are cleaner now! :)

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58 leslie @definitely not martha April 14, 2014

These look amazing. I have so far only really tried making corn tortillas (which worked, but was arduous). Can’t wait to try these – I’m so sick of all the store-bought ones, where even the whole grain tortillas have like 30 ingredients. :p

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59 Lesley Mizer April 14, 2014

You made me laugh out loud when I read about your mustard-fix. My husband and I have the same joke; we put it on everything and lots of it! Thanks for the recipe, and I look forward to trying it out. Having your broccoli cheese quinoa burritos for dinner tonight! Lovin’ your cookbook!

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60 Amy April 14, 2014

These looks super yummy! I can’t find light spelt flour here in Indiana and wonder which brand you use so I can try to buy it online. Otherwise I might try a spelt and all-purpose combo. Thanks and keep up the fabulous blog! Loving your cookbook as well.

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61 Angela (Oh She Glows) April 15, 2014

Hi Amy, The brand is Hockley Valley Whole Foods and it’s a Canadian product. a few readers commented that whole spelt flour worked so you might want to try that out! Glad you are enjoying the cookbook too!

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62 Averie @ Averie Cooks April 14, 2014

Gorgeous bread, Angela! And vegan and easy and 5 ingredients – love it & pinned!

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63 Christine April 14, 2014

That’s a rough move!! Hopefully Sketchie didn’t need a kitty floatation device to get around – poor little guy… I can just picture him with each little leg trussed up in water wings. He’s not impressed.

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64 Alex @ Kenzie Life April 14, 2014

Oh these look SO good! I bet they’d be good with some maple almond butter and banana too :)

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65 Karin April 14, 2014

I seem to say every week again, at least once, that I am going to make my own wraps again. It has been way too long. Yours look wonderful, so I might make the bunch happy around here and finally make some too this week. So I’ll send you their thanks in advance. :-)

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66 Jennifer April 14, 2014

Before seeing this recipe I tried making tortillas with whole spelt and flaxseed. They came out more like pancakes so I just put some honey and cinnamon on them and had them for breakfast instead! I am going to try these with the tortilla press and light spelt flour. Love my tortilla press!

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67 Carissa April 14, 2014

These look really good! We love spelt flour & I can’t wait to try these. We have an entire shelf in the door of our fridge filled with various types of mustards…it’s a little out of control, but my husband is a mustard lover.

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68 Shelby April 14, 2014

Eating your Speedy Three-Bean Salad as I read this and thinking about how well one of these wraps would go with it…

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69 Yuna greenhealthygirl.com April 14, 2014

Oh this looks so good! I think they’ll be good with lentils and rice! :)

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70 sarah w April 14, 2014

I ran right into the kitchen and made these! I just used spelt flour from bulk barn, don’t think it’s light and they turned out perfect! Literally took me 20 mins. I am thinking they might taste awesome with your cauliflower power sauce as a spread and lots of veggies. and the mustard thing is real! I’ve been eating it on toast since I was a kid!

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71 Eileen April 14, 2014

These sound so easy and delicious! Now I’m feeling inspired to try my hand at baking with a wider range of grains. Hooray!

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72 Sara @ LovingOnTheRuns April 14, 2014

LOVE this! I am going to be giving this a try this week!

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73 Eloïse April 14, 2014

Made these tonight with regular wheat bread flour and they were so easy and delicious! Cant wait to try other flours. I only cooked them for about 20 seconds on each sides as i found 30 sec was to long and turned out to dry. Will make these again! Thanks for sharing

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74 Lisa April 14, 2014

Sounds like a good recipe
L x
workingmumy.blogspot.com

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75 Christina April 14, 2014

Hi, Angela. These are so great that you don’t even need the store-bought ones. I made them today with whole spelt flour. They resulted in a nice, moist and soft bread but they do break apart a little. I would suggest keeping them as moist as possible by storing them in the fridge with a damp towel between each one and dampening them a bit before reheating. They’re without a doubt better than any other flatbread/tortilla that I’ve made. Thanks for the recipe. I’ll be making it again.

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76 hippymomelizabeth April 14, 2014

Mrs. Angela, I just have a question for you, I was wondering what you think of the tree named the fruit salad tree, where the tree is graphed together with many different fruits trees that become one and are a multiple fruit growing tree. Knowing that you are vegan and your probable stance on testing, would you say this would be a tree that you would eat fruit from? I was just wondering your scientific opinion? No harm just wondering, I probably love research as much as you…Have a positive day, you family of four!

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77 Karen April 14, 2014

Hi Angela, This recipe looks great, I can’t wait to make it! From one cat lover to another…can you give us an update on how Sketchie is doing, is he in treatment will he recover and be ok? Thanks :) Karen

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78 Wendy April 14, 2014

I was addicted to anything with vinegar (olives, mustard, pickles) during my pregnancy! Now my 18 month old loves all those things!

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79 Aimee April 14, 2014

Hi Angela! Do you think that these would be good as a pizza crust too?

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80 Ceara @ Ceara's Kitchen April 15, 2014

I share in your yellow mustard obsession but for me it is any type of mustard (especially the spicy ones!). I love a good veggie wrap and this spelt flatbread looks fantastic (and so simple) Angela! Saving this recipe and Pinned! :)

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81 Rose April 15, 2014

Angela could you translate for an Aussie please? “Light spelt flour”, is this spelt flour with some other flour mixed in? Or something else? I really want to make this recipe!

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82 Angela (Oh She Glows) April 15, 2014

Hi Rose, Please see my reply to Kath near the top of this post. Hope this helps!

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83 Rose April 15, 2014

Thanks Angela, I didn’t comb the comments carefully enough before I posted. I see that other readers are saying that the whole spelt works but I’m going to try sifting the whole spelt and see how that goes. I’m going to do it over the Easter weekend so I’ll report back and let you know how it goes.

Thanks again for the recipe.

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84 Tonya April 15, 2014

Angela, I’m pregnant too and looking for foods that I can make now and stock up on for when baby comes. Do you think I can freeze these?

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85 Lisa April 15, 2014

These look wonderful, I don’t know if light spelt flour is hard to find, but I’m going to try. I love what you said about mustard, I too am obsessed. If I go to a restaurant that has any on the table, I immediately open it to get a nice whiff! I also feel that way about Sriracha sauce.

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86 Pure Ella April 15, 2014

This looks and sounds amazing!
I removed wheat entirely from my diet but I’m happy that spelt is a quality grain and I can still enjoy it ;)
I can’t wait to make these flatbreads!! ;)
xo ella

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87 Arthur in the Garden! April 15, 2014

Wonderfully easy!

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88 Alison April 15, 2014

I made these last night…I couldn’t resist!

I made them with regular Bob’s Red Mill Organic Spelt Flour (not light) so they ended up looking more like a whole wheat wrap. They were still very pliable and tasty! Not sure if they were all dried out this morning – I didn’t check. Regardless, they were delicious as a hummus and Greek salad wrap! Yum!

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89 Allison April 15, 2014

Looks great! Will have to try to make this after Passover!

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90 Peggy April 15, 2014

I made these last night but altered to be gluten free. They were EXCELLENT! I used 50/50 Bobs Almond Meal Flour and Domata gluten free recipe ready flour. Both found at Wal Mart of all places! I followed the rest of the recipe. Thank you so very much for this recipe. I am buying you cookbook today. One for me and one for my friend!

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91 Debra Sullivan April 15, 2014

I am having the tastiest month ever!!! Fifty-years-old and after a decade of really serious health issues (lung cancer – not a smoker, it was a side-effect of a very intense rhuematoid arthritis drug) I have been looking at my diet and now dealing with these health problems in a more natural way. I’ve been vegetarian for 25 years and I determined to eat only recipes on this site for one month. I started on April 1. Only two weeks in and I already feel better (not to mention my skin) and seriously, I have never eaten better!!! I can’t wait to buy your cookbook ~ only seven more sleeps till I go to town and the book will be mine!

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92 Sam@ I Tell Stories April 15, 2014

I think I missed a post about angela moving…

Does anyone have the link?

Thanks!

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93 Beth April 15, 2014

I made these last night with an enriched white spelt flour. I couldn’t find light spelt flour. It was taco night at our house. So, I made the flatbreads for myself and then I had your veggie burger from your book in the freezer. Warmed that up, crumbled it in the flatbread, sprinkled some lettuce and I did do a little cheese and it was so good. Thank you so much for the recipe. I’ve already shared it with my neighbor. Oh and I am so enjoying your book. You are such an inspiration for me. :)

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94 Amie April 15, 2014

Hi Angela,

I just wanted to say congratulations on your cookbook. I saw it featured at Chapters last night and it’s beautiful. You must be so proud. I hope it sells out. I’ve followed your blog for a couple years and wish you all the best.

Amie

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95 Jessica T April 15, 2014

I just made these using regular spelt flour because I couldn’t find light spelt flour. They were amazing!! I rolled them with your recipes for hummus and falafel, plus added avocado, purple onion, spinach, & tomato. They were so good that we had another with vegan margarine and cinnamon-sugar. Thanks for another incredible recipe!! We love your cookbook so much that my seven-year-old son asked if we could take it with us on vacation. :)

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96 Angela (Oh She Glows) April 15, 2014

Hey Jessica, So glad to hear regular spelt flour worked too! I will be trying that soon. :)

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97 Ellen April 15, 2014

Hi Angela:
We’ve been doing GF & vegan, better for my Type 1 diabetes son, and I feel better too. Made these with the oat flour I had on hand, and they are delicious. Bit like my Scottish mother-in-law’s oatcakes. Had to sample them with Earth Balance and Herbamare, as suggested, and hen with maple syrup. Ooops. Only small stack left.
Also tried a 1/2 batch with quinoa flour. Thought they tasted a little bitter, so won’t repeat. Will try the chickpea suggestion next.
Love your cookbook, esp. the 10 spice vegetable soup . Have made it 4 times already, and gets raves from all. Only tweak: now serve the cashew cream on side and let people dribble in their own. Had hot smoked paprika, so used that in the spice mix and omitted the cayenne. A great recipe.

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98 Angela (Oh She Glows) April 15, 2014

Hey Ellen,
Thanks for sharing your trials! I have found quinoa flour works best in combination with other flours – as you mentioned, it can be bitter. Glad the oat flour worked!! It’s so sweet and nutty.
I’m happy you are enjoying the cookbook! The 10 spice soup is a fav of mine and I love your idea of serving the cashew cream on the side…brilliant!

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99 Ali April 16, 2014

I tried it with garbanzo bean flour (chickpea), it did not work at all! :) I’ve found that bean flours just don’t work for anything that you have to knead or handle. I even attempted to add a lot of extra flour but no dice. It’s okay though, I’m moving across the country and needed to use up as much flours and grains as I can! Hah. I’m going to try the oat flour tonight!

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100 Angela April 15, 2014

Does anyone have a gluten free flat bread or tortilla recipe? I so need one :)

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101 brittany April 16, 2014

Check out the comments above yours. Looks like 2 posters have already had GF success! One with oat flour and the other with a blend.

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102 Jess April 15, 2014

I never would have thought to make my own tortilla. They look great!! I hope you do a post about what foods that you have incorporated more of into your diet or foods/drinks that you have eliminated (if any) since becoming pregnant.

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103 Casey April 15, 2014

THESE WERE DELICIOUS. I’m only fourteen (been struggling with gluten and countless other foods for around 1-2 years), and these were AMAZING, and almost equally important, SO EASY!! It took me around 15-20 minutes to crank these hearty tortillas out. They rolled easily and were the perfect thickness, I piled some veggies in and devoured them with some coconut-almond milk on the side (yum!). Absolutely NO cracking, and a delicious flavor that could easily be sweet or savory. I don’t know how they save because my family and I couldn’t bear not eating them all. Thank you SOOOOOOO much for this absolutely wonderful recipe, these tortillas are far better than any store bought or homemade I’ve ever tried. Will be purchasing your book soon! :)

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104 Melissa @ Nourish By Melissa April 15, 2014

Wow! I never thought making flat bread could be so simple! Thanks for sharing another great recipe :)

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105 Natalie @ Paper & Birch April 15, 2014

I’ve always wanted to make flatbread, but it always seemed so overwhelming. Thanks for this recipe, definitely going to try it!

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106 Whitney April 15, 2014

Although I struggle with baking, I decided to try this recipe when I saw that it had only five, easy ingredients. I substituted whole wheat flour and it was amazing! I posted on my blog, and gave you credit, of course. :)

vinthea.com/2014/04/16/recipe-delicious-homemade-tortillas-vegan-nacho-cheese/

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107 Nisha April 15, 2014

Hi there.
Have you ever frozen these flat breads before?
Thanks also for your amazing cookbook, I live in Singapore and had it ordered before it went on sale and delivered to me here. Your blog was what inspired me to become vegan and made the process much less daunting that I had expected. Thank you very much!!

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108 Lynn April 16, 2014

Oh my goodness. You have no idea how happy you have just made me. (A) I love spelt flour and (B) I love wraps. And I’ve been sad thinking that I should give up wraps because of all the stupid extra chemicals in the store brand kinds. I am trying this ASAP!

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109 judy kelly April 16, 2014

Good Morning Angela, I made the spelt flatbreads last night using whole spelt flour. They turned out really well Don’t they looked quite as light as yours but they rolled up good this morning for my husbands lunch. Speaking of Grandmas, my making flatbread last night was interrupted by a face time call from my little grandson. But I would stop anything to have time with him. So some of my flatbread is shaped pretty weird between my daughter trying to use her new iphone and rolling and cooking. I told my husband this morning that I think making the flatbread is a two person thing. I think he bought into it so maybe this will get him cooking!!

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110 Kate Mazetier April 16, 2014

Is that chicken in the photos or soy curls?

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111 Angela (Oh She Glows) April 16, 2014

neither…I’m not sure what you are referring to?

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112 Kate Mazetier April 16, 2014

Sorry, Angela – the shape of the hummus on the left looks rather like a piece of chicken breast or a soy curl. I didn’t think that was right so wanted to ask.

I love your website and your cookbook. Have told my 16 year old vegetarian grand-daughter about the site and she loves it too. Thanks for sharing so much of your journey with the rest of us.

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113 Meg April 16, 2014

Hummus

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114 Ella April 16, 2014

Hey Angela-

This looks delicious! I thought I’d let you know I made the marinated Italian mushrooms from your cookbook for Passover seder (extended family+celiac uncle) and they were SOOOO good!! WOW! The texture and flavor was impeccable- I want to eat them alllll the time (so does my mom) :) Thanks for the great recipes!

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115 Lisa April 16, 2014

Angela – Yummy! Can’t wait to try – so excited for you! I keep seeing your recipes featured on different sites – I love it:) Congratulations! L

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116 Angela (Oh She Glows) April 16, 2014

Thank you Lisa! :)

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117 Kate April 16, 2014

These are easy to make and delicious! I made them with my children today and had yummy veggie wraps for lunch. I used whole spelt flour and they worked great! Thank you for all your great ideas.

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118 Meg April 16, 2014

Love this…. I tried making them gluten free:
1 cup barley flour
1/2 cup GF oat flour
1/2 cup GF Namaste perfect flour blend
1 tsp baking soda
Boiling water
Salt
Works great!

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119 Ali April 16, 2014

Meg – barely isn’t gluten free? I just don’t want people to get sick.

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120 Lauren April 16, 2014

Great post Angela! I’m also pregnant (19 weeks), and I had yellow mustard cravings too!! For a while, every day at work for snack I would have a baggie of pretzels and a little container of yellow mustard to dip. I don’t really think I even cared about the pretzels, they were just a tool for getting the mustard in my mouth lol.

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121 Mr. Pennyworth April 16, 2014

Look’s like an awesome recipe. We’re going to make it tomorrow and see what it tastes like.

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122 Joanna April 16, 2014

Thanks for the inspiration! I made these last night with white wheat flour, and they were super easy and delicious! We made wraps with homemade pesto, fresh mozzarella, tomatoes, and spinach. Yum! Then, we put a flat bread back in the pan on low, and made a skillet pizza. This is a new go-to recipe. Thank you!!

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123 Jessica April 16, 2014

I used regular (whole) spelt flour from Bulk Barn and these wraps were good, but I think the “wow” factor may be the light spelt flour which I’ll have to track down. I agree with the other whole spelt flour users, 20 seconds was more than enough for each side otherwise the wraps would tear when we folded them and they would taste a bit tough. Did anyone else get the bubble (cook) marks? I was looking forward to that and I was a little bummed out when mine didn’t puff up.

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124 Christina April 17, 2014

I tried these again with gluten free flour (a special blend from SarahBakes.com) and they turned out good too. They aren’t as soft as the spelt ones but definitely better than any other store-bought gluten free tortilla.

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125 Christina April 17, 2014

Oops. I had the link wrong in my comment above. It’s sarahbakesgfree.com

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126 Dawne April 17, 2014

Hi
I got your cookbook last week and I love it.
I just wondered if you could sub the spelt for brown rice flour to make then gluten free?

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127 mary April 17, 2014

Ooo I make “tortillas” like this all the time but with regular all purpose flour. Thanks for the idea to try them with spelt too!

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128 Nicole April 17, 2014

These were delicious!
I used white whole wheat flour, and the dough needed about 3 tbs more water, but they worked great, and mine didn’t crack when rolled. And my boyfriend actually called them filling! He can sit down and eat through an entire pack of store bought tortillas, so these might be a huge money saver haha :)

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129 Miranda April 18, 2014

I made these with white whole wheat flour too and mine also came out great! I didn’t have to add extra water, but I always measure flour by weight and not volume so that may have made the difference.

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130 Alex Caspero MA,RD (@delishknowledge) April 17, 2014

These look amazing! I might have to try them first with coconut oil and cocoa and then with veggies and hummus :) Excited to try them!

And belated congrats on being a mama! So excited for you both!

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131 char eats greens April 17, 2014

Can’t argue with how good mustard is. Just curious, what brand do you buy? I have Eden Organic yellow mustard right now and don’t like it very much (I think it’s from the apple cider vinegar in it :(), so I need a new suggestion. I was ALL over baked potatoes with cashew sour cream during the first semester. I wanted them stuffed in my face everyday! haha

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132 Elizabeth April 17, 2014

For vegetarians or if you are lactose intolerant or just looking for a healthier alternative to whey protein powder try this all plant protein powder from soy, wheat, and yellow pea.

amway.com/Shop/Product/Product.aspx/Nutrilite-All-Plant-Protein-Powder?pwsid=elizabethdelgadostore&itemno=110415

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133 Alissa April 18, 2014

I wanted to make this gluten free so I used buckwheat flour, and it turned out great! Absolutely delicious, versatile flatbread! Thank you :)

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134 LouAnn April 18, 2014

Where can I get LIGHT spelt flour?? I have never seen it!

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135 Della April 21, 2014

I just googled it and Bob’s Red Mill sells it……………..good ol’ Bob!!

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136 Joline April 18, 2014

I made it with coconutoil instead of olive oil and made my own paste with curry and coconut milk. Some veggies and sweet potato noodles… Yummm (www.facebook.com/heyhohealthy)

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137 Amber April 18, 2014

I made these with some almond flour! I had to add a lot more flour than the recipe called for, but they turned out really yummy!

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138 Kira - The Healthable Old Soul April 19, 2014

This looks wonderful and its texture looks like just what I need! Also, is that rolling pin of yours plastic? If so, it looks like it does not appear like things stick to it as well as no bacteria like the wooden ones.

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139 Della April 21, 2014

wood is naturally antibacterial. whoever told you that plastic was, is sadly misinformed, it is just the opposite.

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140 Carolyn April 20, 2014

Well, I experimented out of necessity and I think it turned out OK!

I absentmindedly added 1.75 cups of hot water (rather than the 0.75 cups called for). I was going to just scale up my recipe to adjust for the error, but realized I was nearly out of spelt flour. After a little hemming and hawing, I finally settled on subbing in some whole wheat flour. The ratio ended up being something like 2 scant cups whole wheat flour to 3.125 cups spelt flour.

The end product turned out pretty well! Definitely drier/heavier than if I’d only used spelt flour, but they taste like fresher, healthier, tastier versions of my favorite “natural” super market tortillas, so I consider it a success! (By the way, my mistake ended up yielding me 19 “tortillas”, so it’s a good thing I like them!)

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141 Debra Sullivan April 20, 2014

These are really great! I’m wondering if I could make a huge batch at once and freeze them. Has anyone tried this?

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142 Kim Sloan April 20, 2014

Any idea how these would turn out without the oil? My family and I do eat eat any refined oils, and as such need to make our own wraps/tortillas at home(since there are no commercially available ones in our area).

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143 Della April 21, 2014

Has anyone tried this recipe with at least part millet flour?? I don’t have any or I would myself……….just thought it might be a good not too strong tasting alternative.

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144 Annie April 21, 2014

Just fyi:
I used finely ground whole wheat flour from a local mill and the wraps turned out perfect! My fiance and I loved them!
We also took a batch camping, and I used a damp dish cloth on top of them and wrapped them in plastic wrap. Just kept in the cooler like that, no ice, they stayed perfect all weekend. Definitely better (and tastier!) than taking store bought tortillas full of miscellaneous ingredients!

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145 Tanya Forsyth April 21, 2014

I recently purchased your new (AMAZING) cookbook, and used these in the recipe for enchiladas. Best. Easter. Ever! Thanks for continually coming up with delicious and inspiring recipes.

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146 Sandra, Italy April 21, 2014

Looks great, taste great – I’ll never look at a store bought wrap again!

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147 Aimee April 21, 2014

So excited to try these but am having trouble finding “light spelt flour”. Would “white spelt flour” work as a substitute?
PS. I’m so inspired by your story and cook book. Ive never enjoyed a cook book more! The walnut lentil loaf was dinner and dessert tonight, sooo yum :-) !!

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148 Amirah April 23, 2014

I tried these using white whole wheat flour and they were SO good! Way better than my other tortilla recipe I used to use, and thats with less oil in your recipe! I used them as wraps for my veggie fajitas. Thank you Angela!

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149 Robyn April 23, 2014

I used masa harina (corn flour), worked wonderfully!
Reminds me of homemade tortilla chips if i were to cut them into pieces and bake them!

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150 janice April 24, 2014

Angela
These were great. I used my kitchen aid mixer and did not have to knead the dough. Mine did not look as pretty as yours but found it easier to make smaller ones. Had the first one with your strawberry chia jam. Yum!!!!!

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151 Audrey April 25, 2014

I tried these with gluten free multi-purpose flour and they didn’t turn out thin enough or able to roll without cracking. (For those wondering :) This is a great, quick, and easy recipe though, thank you!

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152 Kathleen April 25, 2014

Do you think you will ever post a gluten free flatbread or tortilla recipe? I’m not sure which flour would work best to sub. I’m desperate for a good flatbread since lettuce wraps just aren’t satisfying me!

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153 Holly April 25, 2014

I just made these. I could not find lite spelt flour, so I used regular spelt. So easy and so delicious. I put a white bean spread on mine, yum. Thanks Angela!!

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154 Robert April 26, 2014

I made these and they turned out really good. My only problem was they came out in odd shapes.

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155 Claire April 26, 2014

I loved these — ate a batch in two days. I love flatbreads, and I love that I can make my own! With so few and all-natural ingredients! And so quickly I can do it while my five-month-old watches before it’s time to play again (or do more laundry …! This awaits you, Angela! :))

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156 Janelle April 27, 2014

Angela,
This looks like a fantastic lunch option for work! It would be so yummy with quinoa and veggies stuffed inside! Thanks for another awesome recipe!

Janelle

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157 Lina April 27, 2014

Made these tonight! I used spelt flour from my local health food store bulk aisle and I doubt it was “light” spelt flour. Maybe that’s why the tortillas broke when I tried wrapping something in them? But I didn’t even care, the taste was great! Thanks for sharing this recipe!

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158 Lynette April 28, 2014

I have the same question as Aimee in the above post. I found “White” Spelt flour at my Whole Foods but not “Light”; are these the same?

I’ve made 2 batches, first with Light and second with regular spelt flour. Loved them both but the regular flour does tend to break apart easier. We ate them with the Broccoli and Cashew Cheese burrito from the cookbook. My husband asked why the flatbread didn’t make the cookbook :-) I think that’s a win!

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159 Megan April 28, 2014

I have been using my own version of gluten free flour instead of spelt flour and they taste delicious! Thank you!

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160 Michelle April 29, 2014

I had so much fun trying to make these flatbreads! This was my first attempt and there will certainly be more. I used Bob’s Red Mill’s Gluten Free flour and while the taste was fine, the flatbreads cracked all over. Instead of filling the wraps with hummus, I used the broken pieces as pita chips!

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161 Danielle April 30, 2014

My husband and I made these spelt flatbread “tortillas” on Monday night and then had two days of fresh veggie tacos for dinner. I loaded my tacos with avocado, bell pepper strips, zucchini strips, cherry tomato halves and Angela’s basic hummus recipe from the cookbook. They were so good! The flatbread was moist, delicious and easy to work with and the tacos were light yet filling.

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162 Jo April 30, 2014

Sorry if this is a silly question, but do the “+ 2 tablespoons” refer to the flour that is used on the non stick mat and the rolling pin? Thanks!

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163 Angela (Oh She Glows) May 2, 2014

Nope, its for the actual mixture :) Hope this helps!

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164 Jo May 3, 2014

Thanks so much!! :)

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165 Leanna April 30, 2014

I made these tonight to eat with the roasted tomato, garlic and onion coconut soup. They turned out excellent and were super yummy. My one year old gobbled up both the soup and flatbread. Thanks for the idea!

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166 Camille Otero May 5, 2014

I just have to comment and say that I absolutely love these and so does my family in Denver (cousins and aunt). We used them to wrap up the chickpea salad and it was just amazing. Making them tonight for my New Mexico family (husband and daughter) to accompany beans and chile.

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167 Katie A May 5, 2014

I’m a bit late to this conversation, but I have made these about 7 times already, they are the best! I am horrible at making flat things on the stove ( pancakes, tortillas etc) so i baked them in the oven w/ parchment paper for about 8 minutes, the turned out perfect! Also I made one with whole spelt flour into a pizza crust tonight for dinner it was awesome! I just added some finely chopped garlic and chives (my basil has not grown in yet) perfect! Easiest pizza crust ever! ( maybe this could be some inspiration to turn this into a pizza recipie? Thanks!

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168 Catherine May 31, 2014

Hey Katie! I’m also terrible at making flat things on the stove! Lol What temperature did you bake these at? And we’re they still soft enough to roll? Thanks!

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169 Katie A June 3, 2014

I baked them at the same temp as Angela, 350. Mine broke apart, but I think the main reason for that was I couldn’t make them thin enough because I don’t have a rolling pin and I used whole spelt instead of light, still makes a yummy pizza crust though!

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170 Janelle May 5, 2014

Thanks for another awesome recipe. I made this one last week and it was delicious. It paired perfectly with your broccoli & cashew burrito from the book!

I do think I added too much water because the dough was super sticky or maybe I did not knead it enough. Anyways, I would definitely eat it again!

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171 Sarah May 6, 2014

Used whole wheat flour and added about a teaspoon dried thyme. Amazing. So easy! Thank you so, so much! <3 Sarah

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172 J May 12, 2014

How can left overs be stored best? In the fridge wrapped up? Freezer?

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173 Mary May 17, 2014

Thank you so much for this recipe, Angela! I’ve made these twice now and absolutely love them. No more $5 packages of organic tortillas – woo hoo!! :o)

I do have one question – have you frozen these? I would love to make a big batch and stick them in the freezer to use later and didn’t know if they would get funky.

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174 shakti May 20, 2014

grind spelt if you feel it is not fine!
i do with buckwheat and it is just wonderful with teff, all these flours do behave a little differently but quick and easy is the way for me, and i only use gf bread for burger filler with panko, and to line muffin cups for various fillings.
i do use cornmeal instead if panko too, also ata (chickpea flour) for mixing and rolling outside of burger to fry lightly, but i do dry pans usually or light coat oil and in oven.

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175 Sam May 29, 2014

I made these today and they are great! I never thought it would be so easy to make flatbreads but it was!

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176 Mandy June 5, 2014

I had my doubts but my cupboard was fairly bare and flour just isn’t a commodity here in Japan. Just so you know, quinoa flour is NOT a workable alternative. :)

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177 Cici June 17, 2014

I finally had a chance to make the flat bread last night. I also made the hummus from your book…seriously one of the BEST hummus wraps I’ve ever had. I gave some to my boyfriend and he couldn’t stop talking about how great it all was, he kept asking “did you make the bread too? You really made this bread? This is really good bread” hehe. Thanks so much for the awesome recipes!!!!

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178 Maud June 19, 2014

I’m a silent reader of your recipes. I tried out these flat spelt breads and they are good!!! So super easy and kids just love them. I ate the bread with some falafel. My boyfriend likes them with some chocolate paste, lol. I posted a link to your recipe on my blog, thought I should let you know.

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179 Angela (Oh She Glows) June 20, 2014

So happy you enjoyed the wraps! :) Thanks for your feedback.

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180 Michelle June 21, 2014

Any suggestions for high altitude (above 9,000 ft)? i tried them with garbanzo bean flour and they were definitely not as puffy and light as what you guys are talking about. Maybe it’s the flour?

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181 Christabel July 16, 2014

Angela,

I tried this recipe today using Namaste brand gluten-free flour mix and it worked wonderfully! You can find this flour mix at Coscto. I also added 2 tsp of an herb spice blend and they turned out perfect.

Thanks for another awesome recipe.

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182 Alli Mulock July 19, 2014

Hi Angela, I was just wondering if you had any ideas for a gluten free option, I can’t have coconut or almond, so those flours are out! Any ideas?? Thanks!

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183 Camille Otero August 14, 2014
Recipe Rating:

This recipe is definitely one of my favorites! I use it as a tortilla for beans and then a wrap for the awesome chickpea salad! I just wrap it up in foil and take it to my daughters games so I have a dinner at a decent hour. It doesn’t even get soggy! I also use Tuscan herb olive oil instead of regular olive oil and it is amazing! I am mostly vegan but my husband and kids are not and they LOVE these!

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184 Angela (Oh She Glows) August 14, 2014

yay your review worked!! Thanks so much for trying out the new recipe rating system :) I’m happy you enjoy the recipe so much!

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185 Kathy Austin August 16, 2014

Do you have the nutrition info on these? I had gastric sleeve and have to really watch my intake of calories, carbs, protein, etc. Thanks!

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186 ashley August 18, 2014

Anyone try this with regular flour?

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187 Brittany September 4, 2014

Can you use any flour for this recipe? I’m low on spelt!

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188 Leah September 10, 2014

I just made these and they were delicious!! I had a few problems though.. I had a lot of trouble with sticking (especially at the beginning) and had to add a bunch of extra flour the the entire batch, as well as the individual balls of dough.. i had a lot of trouble spreading it out too, and getting it thin enough that i could still pick it up without it falling apart but not being too thick to make good flatbread. i’ll have to try this again!

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189 suzanne October 12, 2014

These look mouth-watering! How long do they last in the fridge?

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190 Carol October 25, 2014

I’m going to try these wraps today. I haven’t been able to find a healthy wrap either so I’m going to try these. I don’t have light spelt. Didn’t even know that it existed so I will be using whole spelt. So wish me luck lol.

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191 Carol October 26, 2014

I didn’t have too much success with the wraps using whole spelt, they cracked and I didn’t cook them the full 30 seconds. A little disappointed, I was so looking forward to making my own wraps. We used them for dipping the hummus I made from your book which I really liked. It was my first time making my own hummus. I will try again using light spelt for the flat bread. Wish me luck ;)

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192 Jessica Stephens October 28, 2014

Tried it with coconut flour and it did NOT bind at all. Even after multiple attempts to fix it. Redid it with the spelt flour and it worked much better :) But mine turned out brown and not white, does this have to do with the type of spelt?

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193 Michelle November 22, 2014

I know I’m a little bit late to the party, but I just wanted to let you know that I tried this recipe replacing the spelt flour with white whole wheat flour and they turned out beautifully! I did notice that I needed to use about 1/4 cup extra of water and then the additional flour for kneading. They are absolutely delicious :D

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194 Meghan December 28, 2014

Can you freeze the flatbread for say freezer meals?:)

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195 Mackenzie January 4, 2015
Recipe Rating:

I have tried and failed several times making spelt tortillas with another recipe, finally got a tortilla press for Christmas thinking that would make me successful but still failed. Your recipe is the first to go well, glad to find it when I just about gave up hope :)

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196 Kate January 16, 2015
Recipe Rating:

These were perfect wraps. I used regular (not light) spelt, no cracking or crumbling.

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197 Wendy January 20, 2015

Very yummy made a great base for vegan pizza

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198 Al February 4, 2015
Recipe Rating:

These tortillas are device!!! I can’t afford spelt flour since I am a broke undergraduate student; however, I used whole wheat flour instead and followed the rest of the recipe and it’s amazing!! Yaaay

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199 Sarah February 12, 2015

Hi, I tried this recipe tonight and they were very yummy, my whole family enjoyed them! So thank you for the recipe! Also, some recipes for tortillas have baking powder in them but this one has baking soda, why is that?

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200 Sarah February 12, 2015
Recipe Rating:

Another thing, do I need to let the dough mixture sit for 20 mins?

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201 Caroline February 22, 2015
Recipe Rating:

I just made this with gluten free flour, and it was SO delicious! I have yet to find a gf tortilla that doesn’t crack when I make wraps. This was the first time in 10 years that I had a wrap so similar to a gluten-full wrap in both taste and texture. This was so easy and yummy that I will definitely be making this again! Thanks so much for this recipe Angela!
p.s. your blog is phenomenal and I am completely obsessed with it!

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202 Nancy Higginson March 26, 2015
Recipe Rating:

I was reviewing your spelt flatbread recipe and noticed that you use baking SODA instead of baking POWDER. Why and how exactly does it work without adding an acid?
I initially thought perhaps it was a typo, but, I assume you know what you are doing.
Additionally, I am quite disappointed with the batch I just made (my husband bought a tortilla press for my birthday). The recipe, similar to yours, with exception to the baking soda.
I am looking for something softer, more pliable, more flavourful & with a better mouth feel. We purchase Rudi’s spelt torillas (at a ridiculous cost) and I am bound and determined to make my own. I mean honestly, $5-6 for 6 tortillas is a crime. I am going to research “soft, gluten free tortillas” in general in the hope that I can use my regular gluten free baking flour mix that I prepare myself for other baked goods.
I just cannot fathom why your end product is pliable enough to create a

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203 UmmBinat March 26, 2015
Recipe Rating:

Made with sprouted spelt flour just guess measuring. It turned out pretty good but definitely not round breads (I was in a rush). My 7 year old called them “too yummy” served with kebabs and my 3 year old said they were “just good”. I would use this recipe again. Make sure to roll them as thin as possible.

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204 Pete April 14, 2015
Recipe Rating:

I made the recipe with kamut flour as the shop didn’t have spelt. It turned out pretty well! I’ll roll them thinner next time and try it with spelt. Thanks.

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205 David May 4, 2015
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Made these today and found the recipe nice and easy to follow. That’s important as my wife is the cook in our house! She’s celiac and has bad allergies so I had to be very careful not to make too much mess and it meant she got me to clean up the kitchen for her :-) She did help me by cooking them as she didn’t need to touch the flatbread (even touching wheat can trigger her allergies). It was nice for us to spend time together in the kitchen so bonus points for that!

They were delicious with a rocket and pepper salad with vegan mayonnaise although I ate too many! I’m thinking next time to use them for vegan pizza with arrabiata sauce, rocket, artichokes and pine nuts…

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206 christine May 9, 2015
Recipe Rating:

I tried these today and it was surprisingly easy to make..i had leftover sweet potato so I ended up butting the baked sweet potato rounds with pomegranate seeds and avocado inside. Delicious, easy, and I can think of a million other combos of veggies to put inside these :)

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207 Shona May 12, 2015

Hi,

Thank you so much for this simple, yet wonderful recipe. I have not had much success with wraps but these were so delicious. Also have problems with high gluten flour and been off all gluten for over 6 months, so these hit the spot!

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208 April May 30, 2015
Recipe Rating:

Great recipe Angela!! I used regular spelt flour, and they turned out great! That being said, I do think they would be even better with light spelt flour! I ate mine with hummus and roasted veggies and it was like a divine mediterranean wrap! Can’t believe how quick they are to make!
I absolutely LOVE your page, you’re my go to for all recipes, and I have yet to be disappointed with anything I’ve tried! Keep up the amazing work :)

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209 Maureen June 2, 2015
Recipe Rating:

I’m a total novice when it comes to cooking but I made this yesterday and it turned out much better than I had anticipated. I did find it a little doughy however, but I blame this entirely on my lack of skill and not on the recipe itself. Any advice as to how to make it less doughy?

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210 Mickinly June 3, 2015

Do you know the nutritional info?

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211 Anna Lee August 12, 2015
Recipe Rating:

These were wonderful and so easy! I filled one with your chickpea salad and another with avocado and tomatoes. So delish!

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212 Erin August 24, 2015
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I make these on the regular, love them! Even used them as pizza crusts and really loved that!! Today I used half sprouted kamut half sprouted spelt…I’m so happy to eat something resembling a wrap that it doesn’t bother me if they rip a little! But I’ll have to try with light spelt for once like the recipe says! :) thanks for the recipe!!

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213 Erin August 24, 2015
Recipe Rating:

Also, can make them literally faster than going to the store!!! You are so right about that!!

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214 vicki August 25, 2015

Has anyone tried to use these as dumplings? If so how did they turn out. If not anyone know how to make rolled dumplings out of spelt flour?

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215 Karolinka September 15, 2015
Recipe Rating:

Hiii!
I’ve been following your blog for years now, it is still one of my top favorites!
I need to let you know that you inspired me to go vegan (been a vegan since december), LOVE your posts!
I made this recipe (nah, can never stick to the recipe 100% haha) for a second time today. I just always mix the flours I have at home, today it was semolina, Whole wheat and rye bread flour, turned out great, wanna eat all 8 by myself haha! (The rye flour made it a little harder, didn’t use as much water but it gives it a more bread-like taste)
Thanks for everything, you’re amazing!! ♥
(Greetings from Czech Republic)

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216 Sybil G. September 20, 2015
Recipe Rating:

I tried your recipe today using the Shiloh Farm organic sprouted whole spelt flour. I replaced the extra 2 tablespoons with organic yellow cornmeal and also used the cornmeal to roll out the discs.
My flat breads turned out beautifully. I used coconut oil instead of olive oil as I don’t like to cook my olive oil. I was careful not to overcook them as you recommended. Just 30-40 seconds on each side. I covered them as I cooked them and we ate them about 45 minutes later as my husband prepared the fillings. They remained soft and pliable. I will make them again.
This was my first time making flat bread. Great success! Thanks for the recipe.

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217 Emily September 22, 2015
Recipe Rating:

We’re free of gluten, corn, and more. Tried these with 1.5 cups plus 1 tb of urad dal flour (Indian black lentil) and .5 cups plus 1 tb of potato starch. It needed a lot more water. Then I rolled into balls with wet hands and pressed between two layers of parchment. Super delicious, especially dipped in a little oil and salt!

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218 Janet October 16, 2015

Made these yesterday. I used the regular organic spelt flour from bulk barn….they turned out great !! Today I stuffed one with hummus ,cabbage , carrot and apple . Mmmmmmmm
Thank you for your wonderful recipes

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219 Janice December 28, 2015
Recipe Rating:

Made today. Used 1 and a half cups regular spelt flour and 1/2 cup with 2 tablespoons of king arthur white bread flour sifted. Mixed up in my Magimix processor. Rolled out on non stick sheet for my dehydrator . They turned out great. Thanks.

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220 Elizabeth December 30, 2015
Recipe Rating:

INCREDIBLE. The best flatbread I’ve made (including those with wheat), soft, tasty and perfect with dinner. We used them as wraps for burritos. YUM! 5 stars from the whole family – my 2 year old helped make them which was even better. Thanks for a great recipe. (we used whole spelt flour not light).

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221 Ida January 11, 2016

I make my tortillas with half all-purpose wheat flour + half whole wheat flour or if I want corn corn tortillas, I sub the whole wheat flour to corn flour. I have made perfect ones & dry, not-so-well ones with both recipes,so I guess it’s all about getting the dough just right and remembering to switch the sides quickly while cooking :)

I don’t think using boiling water is necessary – I have never done that and I still managet to get perfect ones. I also have tried cooking without oil and it works just fine if you have hot enough non-stick skillet and you wipe/brush the excess flour carefully off with a pastry brush.
I use 2 plates for keeping the breads warm while cooking, one for you piling the breads and other upside down as a lid. Drizzle few drops of water there and the steam will keep the breads warm & moist no matter how big batch you’re preparing.

If your flatbreads get dry the next day, just drizzle a little bit of water to them and heat 5-10 seconds in a microwave – tada! You have perfectly rollable bread again. Too bad the reheating works only for some minutes, so eat your re-heated left overs quick and reheat only one at a time. The same trick basically works for everything made of dough; pita bead, all kinds of bread, buns, cakes, cookies…Or actually the greasy ones don’t usually even need any water (depending of course how dry they are), mostly just a few seconds in the microwave will make dry buns all soft, fluffy & fresh again. Toaster also works fine for some stuff, but don’t drizzle water there!

Beyond saving dry tortillas can be cut into little triangles, drizzled with some oi, salt & seasong, baked and look what you have there? Tortilla chips!

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222 Dawnen January 30, 2016

what about freezing them?

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223 Edith Lewis January 31, 2016

I don’t use a microwave how can I keep my flatbread soft.

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224 Nancy February 9, 2016

Hi,
I’ve been trying to find a good recipe for tortillas. I haven’t tried them with Spelt flour yet. I did try it with Arrowhead Mills Organic Gluten Free Buckwheat Flour. Unfortunately it did not work. I did everything else exactly like your recipe but they won’t roll without cracking. I’m going to make tortilla crackers with the rest of the dough. I wonder if there is something I can put in it that would prevent them from cracking? I’ll try your recipe next. I’m sure that will be great.
Thanks for all your great recipes!

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225 Lara Maier February 17, 2016

Hey! I would love love love to try this recipe out. Do you think I could use oat flour instead of spelt flour? and how about if I left the salt out?
Thanks heaps!
Lara xx

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226 Alix February 23, 2016
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So yummy!!! I wonder if they freeze well?

Had one straight out of the pan with hummus and avocado, so good.
Had the second with maple syrup, even better haha

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227 Angela Liddon March 17, 2016

Hi Alix, I’m glad you’re enjoying the flatbread! Yes, I think leftovers should freeze well for a couple of weeks. I would wrap each individually in wrap or tinfoil, and then place them in a large zip freezer bag. Hope this helps!

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228 Alicia April 11, 2016
Recipe Rating:

Hey, fellow Vegers!

Today, I tried this recipe with 1 TBS Coconut flour and 2 cups and a TBS of a blend of left over GF flours (almond and I want to say “all purpose” … you know when you have less than a 1/4 a bag and just make one large bag of “all types” flour … just me?). Anywho, kneading for 15 is the BEST arm workout, ever. While mine were not so lovely shaped as above, the taste and cooking was on par! I let them get a bit more color, heating my pan to med-high, and eventually lowering to in between med and med-high. SO easy, quick, and successful! Going to try with buckwheat flour next time. Thank you for this amazing little gem of a recipe :)

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229 Angela Liddon April 12, 2016

You’re so welcome, Alicia – I’m glad you enjoyed it! I’d love to hear how it goes with the buckwheat flour, when you try. Comments like this are always so helpful and informative for everyone!

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