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
Yield
6 large or 8 small
Prep time
Cook time
Total time
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.
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
- 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.
Tip:
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…
Hi Angela,
Found your website by chance while looking for flat bread recipes. Tried your recipe today using 2 cups of spelt wholemeal and 2 TBSP of tapioca flour. They were quick to make and tasted wonderful. Thank you so much for sharing your recipe.
Frances
Thanks for sharing!
I just made these as we had nothing for breakfast! Took minutes and served as sausage wraps! Really great! Thank you!
Hey Kat, Thanks for making them! So glad they were a hit :)
Awesome recipe!!
I made two batches of these tonight. I couldn’t believe how easy and quick they were to make!
In my attempt to follow Dr. Gregor’s oil and salt-free plant-based diet, I omitted the salt and oil. I added one tablespoon of ground flax seeds, spices for flavor, rolled out the dough in besan (chickpea flour), and cooked them on each side in a non-stick frying pan for 30 second each. Turned out great!
Rolling them out in the besan flour helped to keep the paper thin tortillas together more–not to mention the added nutrients and fiber to them.
Again, great recipe. Thanks for posting!
Great recipe. Very easy and quick. I substituted butter for the olive oil and prefer this texture.
Searching for a recipe to make something like the Multigrain Flatouts, I found this page. Can’t wait to try making this… and I love mustard big time, too! I’ve been a mustard nut since childhood in the ’70’s. I’ve been a type 1 diabetic since the age of 7 and I didn’t get to have regular jelly for my “peanut butter and jelly” sandwiches (non-sugar jelly back then was horrid) so I came up with peanut butter and mustard sandwiches. Don’t knock it till you’ve tried it! All we had then was plain old yellow mustard in a jar – and it was great with chunky peanut butter on whatever bread was around. If you like savory and spicy, you’ll like peanut butter and mustard!
I used organic sprouted spelt flour and they came out amazing!!
This is so delicious! I’m so in love with spelt flour!!! Made banana bread 2 weeks ago with it. So good! I wanted to eat all this at once. Lol! It was gr8 with Beans & ham . Thank you!
Did just what the recipe said and the first time user of spelt light and turned out perfect,light ,foldie and yummy.
Have made your 5 ingredient date squares as well and they are the best!
Harold
I’ve been looking for a good spelt flour recipe. I found it!
Great recipe but could you put the ingredients in grams please. Only the USA and Sri Lanka is left using other measurements now. The whole rest of the world is saying “cups?”. Thanks
We still use cups in Canada. I agree grams is more precise but I don’t have a kitchen scale so am lost in cooking without cups and spoons, lol
Hi I tried the recipe with one cup of spelt there tablespoons of buckwheat, two tablespoons of oat and three tablespoons of horchata nut (souchet) flours. They are just delicious.
Easiest & easily the best flatbread recipe by far… and I’ve tried a few! Thank you. ?
I like a nuttier wrap, so I use half wholemeal, half plain flour. I might try mixing in some buckwheat flour too, next time.
thanks so much. These were delicious. Maybe next time I will try avocado oil instead. My flour was organic sprouted spelt. Mmmm ?
This is quick and easy, especially if you have a large griddle! Super easy to roll out, didn’t have them sticking together, or tearing like I’ve experienced making other flatbread or tortilla recipes, precooking. I made them into pizzas for my kids, and I used 100% whole grain spelt flour.
This made my kids favorite style miniature flat bread style.
Can you advise what a cup is ? Not sure of the measurement this equates to in your recipe
For each cup of flour called for it would be 125 grams per cup. So 2 cups would be 250 grams and so on. We mill our own grain into flour so that’s what we’ve come up with and it works!
Amazing recipe! I added coriander leaf, paprika and black pepper to the mix. Swapped out the oil for Hemp oil and cooked in Coconut. The roti rolling method one seemed to add a bit of extra fluff, but twice made it too dense. Thank you for sharing x
I used whole spelt flour by accident but they turned out really well. No more buying flat bread these are very easy
I used whole grain spelt flour and it turned out great!