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…
Eating your Speedy Three-Bean Salad as I read this and thinking about how well one of these wraps would go with it…
Oh this looks so good! I think they’ll be good with lentils and rice! :)
I ran right into the kitchen and made these! I just used spelt flour from bulk barn, don’t think it’s light and they turned out perfect! Literally took me 20 mins. I am thinking they might taste awesome with your cauliflower power sauce as a spread and lots of veggies. and the mustard thing is real! I’ve been eating it on toast since I was a kid!
These sound so easy and delicious! Now I’m feeling inspired to try my hand at baking with a wider range of grains. Hooray!
LOVE this! I am going to be giving this a try this week!
Made these tonight with regular wheat bread flour and they were so easy and delicious! Cant wait to try other flours. I only cooked them for about 20 seconds on each sides as i found 30 sec was to long and turned out to dry. Will make these again! Thanks for sharing
Sounds like a good recipe
L x
workingmumy.blogspot.com
Hi, Angela. These are so great that you don’t even need the store-bought ones. I made them today with whole spelt flour. They resulted in a nice, moist and soft bread but they do break apart a little. I would suggest keeping them as moist as possible by storing them in the fridge with a damp towel between each one and dampening them a bit before reheating. They’re without a doubt better than any other flatbread/tortilla that I’ve made. Thanks for the recipe. I’ll be making it again.
Mrs. Angela, I just have a question for you, I was wondering what you think of the tree named the fruit salad tree, where the tree is graphed together with many different fruits trees that become one and are a multiple fruit growing tree. Knowing that you are vegan and your probable stance on testing, would you say this would be a tree that you would eat fruit from? I was just wondering your scientific opinion? No harm just wondering, I probably love research as much as you…Have a positive day, you family of four!
Hi Angela, This recipe looks great, I can’t wait to make it! From one cat lover to another…can you give us an update on how Sketchie is doing, is he in treatment will he recover and be ok? Thanks :) Karen
I was addicted to anything with vinegar (olives, mustard, pickles) during my pregnancy! Now my 18 month old loves all those things!
Hi Angela! Do you think that these would be good as a pizza crust too?
I share in your yellow mustard obsession but for me it is any type of mustard (especially the spicy ones!). I love a good veggie wrap and this spelt flatbread looks fantastic (and so simple) Angela! Saving this recipe and Pinned! :)
Angela could you translate for an Aussie please? “Light spelt flour”, is this spelt flour with some other flour mixed in? Or something else? I really want to make this recipe!
Hi Rose, Please see my reply to Kath near the top of this post. Hope this helps!
Thanks Angela, I didn’t comb the comments carefully enough before I posted. I see that other readers are saying that the whole spelt works but I’m going to try sifting the whole spelt and see how that goes. I’m going to do it over the Easter weekend so I’ll report back and let you know how it goes.
Thanks again for the recipe.
Angela, I’m pregnant too and looking for foods that I can make now and stock up on for when baby comes. Do you think I can freeze these?
These look wonderful, I don’t know if light spelt flour is hard to find, but I’m going to try. I love what you said about mustard, I too am obsessed. If I go to a restaurant that has any on the table, I immediately open it to get a nice whiff! I also feel that way about Sriracha sauce.
This looks and sounds amazing!
I removed wheat entirely from my diet but I’m happy that spelt is a quality grain and I can still enjoy it ;)
I can’t wait to make these flatbreads!! ;)
xo ella
Wonderfully easy!
I made these last night…I couldn’t resist!
I made them with regular Bob’s Red Mill Organic Spelt Flour (not light) so they ended up looking more like a whole wheat wrap. They were still very pliable and tasty! Not sure if they were all dried out this morning – I didn’t check. Regardless, they were delicious as a hummus and Greek salad wrap! Yum!
Looks great! Will have to try to make this after Passover!