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…
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 :)
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. (
oops, pressed return too soon!
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.
how did the chickpea flour work!?
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!
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!!!!
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.
Angela, do you have any gluten sensitivity? There seems to be much debate over whether spelt can be used by people with gluten sensitivity.
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…
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. :)
glad im not the only one! I dipped cucumber slices in it last night…a new low! hah.
Can’t wait to try these Angela! Thanks for the inspiration!
I love mustard too… on everything. My latest concoction was hummus + mustard (aka mummus). Delicious. :)
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! :)
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
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!
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.
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!
Gorgeous bread, Angela! And vegan and easy and 5 ingredients – love it & pinned!
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.
Oh these look SO good! I bet they’d be good with some maple almond butter and banana too :)
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. :-)
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!
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.