$1.10 + 110 kcal Organic Homemade Spelt Tortillas

by Angela (Oh She Glows) on February 16, 2009

Good afternoon!

I am just glowing right now. Why you ask? Because I had a successful baking mission today!

I made my first ever batch of Homemade Organic Spelt Tortillas. :) They were easy, delicious, and economical. All of the ingredients cost me just $1.10 to make a batch of 8 soft spelt tortillas. Compare that to grocery store organic spelt tortillas at around $5 +!

Did I mention they were easy? I wanted to hit that Staples Button! lol.

Buck Ten Homemade Organic Spelt Tortillas

Adapted from Recipe Zarr



– 2 cups Spelt Flour (can also use whole wheat or white flour)

– 1/2 teaspoon half salt

– 1/2 tsp. baking soda

– 1 Tbsp Olive Oil

– 3/4 cup hot water


1. Preheat a skillet on medium high heat. In a bowl, mix all ingredients well. Cover and let sit in a warm place for 20 minutes.

2. Divide into 8 equal parts and let sit, covered, another 20 minutes.

3. Roll each ball out to a 6- or 7-inch circle shape. I’ve found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you’re right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.


4. Place a tortilla into the skillet and watch until bubbles form. This won’t take long.

5. After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.

6. Cook remaining tortillas, watching carefully, and place on a plate, with wet paper towels in between them. Refrigerate for later or remove the paper towels and freeze.


These Spelt Tortillas only have 110 calories per tortilla! Amazing.


Mexican Veggie Wrap in an Organic Homemade Spelt Tortilla

After being inspired from Ashley’s delicious looking wrap, I knew I had to make a veggie wrap for lunch. I threw in the skillet whatever veggies I had on hand:


  • 1/2 cup black beans
  • 1 organic carrot
  • 1/2 sweet white onion
  • 1/2 orange pepper
  • 1/2 avocado
  • homemade hummus
  • freshly ground black pepper


Chop all veggies and put all ingredients into the skillet except for avocado and hummus. Heat on medium heat for 15 mins. or until tender.




This lunch was delicious!!!


I was just glowing after my successful attempt at making tortillas. :D I’ve had a kick in my step ever since. lol.

We are off to my Niece’s 1st birthday soon! Better go get ready!!


You will find as you look back upon your life that the moments when you have really lived, are the moments when you have done things in a spirit of love.
                –Henry Drummond

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{ 8 comments… read them below or add one }

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N November 27, 2009 at 1:19 am

Is it baking soda for sure or should it be baking powder instead. The recipe zaar version calls for baking powder.


Nola June 29, 2012 at 11:08 pm

Mmmm…..second attempt….so delicious…I cooked the first side then turned it over & turned the heat to low while I added the fillings..meats, salads etc. While it was still warm I wrapped it up like a kebab in foil. The inside was just the right warmth & the tortilla was thin, warm & crispy! So yummy….so much better than the bought ones & cheaper. Froze the others after a quick roll flat.


Sandy November 5, 2012 at 11:10 am

Hi Angela,
I’m about to make your butternut squash and black bean burritos, but first I need to make homemade tortillas! I am just curious as to why you let the dough sit for 20 minutes, divide it, and let it sit another 20 minutes. I always thought that the reason you let dough sit is if there is yeast that needed to work – but there is no yeast in your recipe…? Should there be yeast in this recipe? Or is there some other reason to let the dough rest? Thanks so much! I am looking forward to this lunch SO MUCH! :)


Susan January 14, 2013 at 4:11 pm

Well…better late than never, right? I found and bookmarked this recipe a couple months ago and tried it yesterday. So easy and so good!! I even cooked a couple to brown on both sides and used them for pizza crusts…worked great. I didn’t use cheese…not sure it would have held up. Just fresh tomato sauce and veggies…pop into the oven for 8-10…voila…yummy veggie pizza!


Veronika March 16, 2013 at 3:02 pm

Hi, Angela, I was wondering how to defrost the tortillas – just letting them unfreeze or would you suggest reheating them? I´d love to keep them in the freezer for quick and easy lunch-to-go-wraps!


Angela (Oh She Glows) March 17, 2013 at 7:33 pm

Hey Veronika, I would just thaw them at room temperature – shouldn’t take too long! You could always try heating them in a skillet too.


Brenda March 4, 2014 at 12:14 pm

I kno this is an old post but can I make these without baking soda?


Kristen July 29, 2015 at 7:46 am

Oh my gosh!!! Thank you so much! I am tired of paying $4-5 for rice or sprouted grain wraps in the store. You’re amazing!!


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