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…
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! :)
Hi Angela,
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).
Cheers!
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!