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!
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!
Easiest 5-Ingredient Spelt Flatbread
6 large or 8 small
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.
- 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
- In a large bowl, whisk together the flour, salt, and baking soda.
- Stir in the hot water and oil until a shaggy looking dough comes together.
- 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.
- Shape dough into a ball and place in the bowl. Cover with a tea towel so it doesn’t dry out.
- Preheat a large skillet over medium heat.
- Grab a chunk of dough just larger than a golf ball. Shape into a ball and sprinkle on some spelt flour to coat lightly.
- 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.
- 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.
- 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.
- Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat steps for the rest.
- 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.
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!
Nutrition Information(click to expand)
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…
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
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?
Another thing, do I need to let the dough mixture sit for 20 mins?
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!
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
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.
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.
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…
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 :)
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!
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 :)
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?
Do you know the nutritional info?
These were wonderful and so easy! I filled one with your chickpea salad and another with avocado and tomatoes. So delish!
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!!
Also, can make them literally faster than going to the store!!! You are so right about that!!
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?
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)
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.
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!
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
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.
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).
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!
what about freezing them?
I don’t use a microwave how can I keep my flatbread soft.
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!
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?
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
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!
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 :)
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!
What do you mean by “light” spelt flour? Do you mean white (not whole?)
Thanks for the recipe!
This recipe worked great! Delicious results but I did use whole spelt flour. Was thrilled at the texture and mild but lovely flavour!
Hi Denise, I’m happy to hear the recipe was a hit! :)
I used to make these wraps from white spelt flour but Whole Foods no longer has it in their bulk section. Where are you able to find white spelt flour in the GTA?
BTW, these wraps are amazing, thanks so much for great recipes!
Hi! We tried these and the dough was so sticky we couldn’t even form it into a ball. Any ideas on what we may have done wrong?
Made these with 100 % wholegrain sprouted spelt flour. They came out great! Thanks for the recipe. Did need a little extra salt. Not sure why?
Just made these with gluten-free flour (Dove’s Farm, UK) & began/chickpea flour 50/50 – fantastic results, creamy flavour, delicious with garlic butter!
Hi, I made these with whole spelt flour and they turned out fine. Must confess they didn’t look anything like your pictures but they tasted great. I had some left over so put them in a large ziplock bag in the freezer. Had one for lunch today – zapped it in the microwave for 15-20 secs and it was fine. Really easy to make and love the taste.
Thanks for introducing me to such a great recipe. Was so much better to make them from scratch and was so quick. I make everything with spelt flour but hadn’t managed to make anything like this before
I’m so glad to hear you enjoyed the recipe, Fran :)
Absolutely delicious! Thank you so much for this recipe. They held together so well for chili-lime shrimp wraps.
Just wanted to share that I made this recipe exactly as above except I soaked the flour to reduce physic acid. I added 2T of light spelt flour and about 2t of apple cider vinegar t the same amount of warm water (not hot). I placed it in a bowl covered with a tea towel overnight (minimum of 7hours) and they turned out fantastic!!!
Thanks for sharing, Marie-Eve! I’m glad to hear the recipe was a hit.
Excellent recipe. Absolutely loves this recipe. I eat the wraps as soon as they are cooked. I eat them plain when I am eating on the go. I have also used this recipe to make a pizza base. Baked in oven for 10 minutes in pizza pan then added tomato sauce then my sliced raw veggies then baked for another 20 minutes. Was very tasty.
Great idea, Anu!
Thank you for the great recipe and photos! I make these all the time, and enjoy the wraps. I’ve also found that I can get 14 small flatbreads out of your dough batch, and I use those for things like Boca burgers or fish fillets (two flatbreads make one bun).
So glad the recipe’s become such a go-to for you, Frank!! Thanks for taking the time to let me know. :)
I’m now to vegan and gf cooking/baking so I’m sure you all know this but do NOT use coconut flour for this recipe.
These are so much better than any store bought wheat free wraps I have tried! Thank you so much for sharing the recipe
I’m allergic to baking soda. Would it be much different without it?
I’ve just made these but used it as a pizza base. Added the topping on the raw dough and cooked for 15 minutes. Absolutely delicious as a thin crust pizza. Thank you very much for the recipe
So glad you enjoyed it, Maxine!!
Hi there! I just made these today. They are very tasty. I think I’ve found my unbleached flour substitute. Thanks sooo much!?
OMG..!!! I was just posting about your chia pudding & saw that your next post was for spelt flatbreads. I’ve been looking for a wheat/egg/dairy/YEAST-free flatbread recipe. My food intolerances are killing me & my skin hives if I even cheat slightly.. I wanna scream, “50’s a bitch!”
I even went so far as to make my own sourdough starter (that was a HUGE fail.. & the 3rd time was NOT the charm!)
In any case, “Woohoo!!” is all I have to say. And “thank-you, thank-you, thank-you”.
I’m definitely trying this recipe tonight.
Hey Jewel, So glad you are excited to try this recipe! Please let me know how it goes if you try it out. :)
Just made theses They are fa
They work great even with all-purpose flour. We didn’t even have to adjust the ratio of flour to water.
So great to be able to make fresh flatbreads at home without all of the gunk of preservatives and extra sugar!
Another winner, thanks Angela!
Thank you Magen!