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…
I made these last night but altered to be gluten free. They were EXCELLENT! I used 50/50 Bobs Almond Meal Flour and Domata gluten free recipe ready flour. Both found at Wal Mart of all places! I followed the rest of the recipe. Thank you so very much for this recipe. I am buying you cookbook today. One for me and one for my friend!
I am having the tastiest month ever!!! Fifty-years-old and after a decade of really serious health issues (lung cancer – not a smoker, it was a side-effect of a very intense rhuematoid arthritis drug) I have been looking at my diet and now dealing with these health problems in a more natural way. I’ve been vegetarian for 25 years and I determined to eat only recipes on this site for one month. I started on April 1. Only two weeks in and I already feel better (not to mention my skin) and seriously, I have never eaten better!!! I can’t wait to buy your cookbook ~ only seven more sleeps till I go to town and the book will be mine!
I think I missed a post about angela moving…
Does anyone have the link?
Thanks!
I made these last night with an enriched white spelt flour. I couldn’t find light spelt flour. It was taco night at our house. So, I made the flatbreads for myself and then I had your veggie burger from your book in the freezer. Warmed that up, crumbled it in the flatbread, sprinkled some lettuce and I did do a little cheese and it was so good. Thank you so much for the recipe. I’ve already shared it with my neighbor. Oh and I am so enjoying your book. You are such an inspiration for me. :)
Hi Angela,
I just wanted to say congratulations on your cookbook. I saw it featured at Chapters last night and it’s beautiful. You must be so proud. I hope it sells out. I’ve followed your blog for a couple years and wish you all the best.
Amie
I just made these using regular spelt flour because I couldn’t find light spelt flour. They were amazing!! I rolled them with your recipes for hummus and falafel, plus added avocado, purple onion, spinach, & tomato. They were so good that we had another with vegan margarine and cinnamon-sugar. Thanks for another incredible recipe!! We love your cookbook so much that my seven-year-old son asked if we could take it with us on vacation. :)
Hey Jessica, So glad to hear regular spelt flour worked too! I will be trying that soon. :)
Hi Angela:
We’ve been doing GF & vegan, better for my Type 1 diabetes son, and I feel better too. Made these with the oat flour I had on hand, and they are delicious. Bit like my Scottish mother-in-law’s oatcakes. Had to sample them with Earth Balance and Herbamare, as suggested, and hen with maple syrup. Ooops. Only small stack left.
Also tried a 1/2 batch with quinoa flour. Thought they tasted a little bitter, so won’t repeat. Will try the chickpea suggestion next.
Love your cookbook, esp. the 10 spice vegetable soup . Have made it 4 times already, and gets raves from all. Only tweak: now serve the cashew cream on side and let people dribble in their own. Had hot smoked paprika, so used that in the spice mix and omitted the cayenne. A great recipe.
Hey Ellen,
Thanks for sharing your trials! I have found quinoa flour works best in combination with other flours – as you mentioned, it can be bitter. Glad the oat flour worked!! It’s so sweet and nutty.
I’m happy you are enjoying the cookbook! The 10 spice soup is a fav of mine and I love your idea of serving the cashew cream on the side…brilliant!
I tried it with garbanzo bean flour (chickpea), it did not work at all! :) I’ve found that bean flours just don’t work for anything that you have to knead or handle. I even attempted to add a lot of extra flour but no dice. It’s okay though, I’m moving across the country and needed to use up as much flours and grains as I can! Hah. I’m going to try the oat flour tonight!
Does anyone have a gluten free flat bread or tortilla recipe? I so need one :)
Check out the comments above yours. Looks like 2 posters have already had GF success! One with oat flour and the other with a blend.
I never would have thought to make my own tortilla. They look great!! I hope you do a post about what foods that you have incorporated more of into your diet or foods/drinks that you have eliminated (if any) since becoming pregnant.
THESE WERE DELICIOUS. I’m only fourteen (been struggling with gluten and countless other foods for around 1-2 years), and these were AMAZING, and almost equally important, SO EASY!! It took me around 15-20 minutes to crank these hearty tortillas out. They rolled easily and were the perfect thickness, I piled some veggies in and devoured them with some coconut-almond milk on the side (yum!). Absolutely NO cracking, and a delicious flavor that could easily be sweet or savory. I don’t know how they save because my family and I couldn’t bear not eating them all. Thank you SOOOOOOO much for this absolutely wonderful recipe, these tortillas are far better than any store bought or homemade I’ve ever tried. Will be purchasing your book soon! :)
Wow! I never thought making flat bread could be so simple! Thanks for sharing another great recipe :)
I’ve always wanted to make flatbread, but it always seemed so overwhelming. Thanks for this recipe, definitely going to try it!
Although I struggle with baking, I decided to try this recipe when I saw that it had only five, easy ingredients. I substituted whole wheat flour and it was amazing! I posted on my blog, and gave you credit, of course. :)
vinthea.com/2014/04/16/recipe-delicious-homemade-tortillas-vegan-nacho-cheese/
Hi there.
Have you ever frozen these flat breads before?
Thanks also for your amazing cookbook, I live in Singapore and had it ordered before it went on sale and delivered to me here. Your blog was what inspired me to become vegan and made the process much less daunting that I had expected. Thank you very much!!
Oh my goodness. You have no idea how happy you have just made me. (A) I love spelt flour and (B) I love wraps. And I’ve been sad thinking that I should give up wraps because of all the stupid extra chemicals in the store brand kinds. I am trying this ASAP!
Good Morning Angela, I made the spelt flatbreads last night using whole spelt flour. They turned out really well Don’t they looked quite as light as yours but they rolled up good this morning for my husbands lunch. Speaking of Grandmas, my making flatbread last night was interrupted by a face time call from my little grandson. But I would stop anything to have time with him. So some of my flatbread is shaped pretty weird between my daughter trying to use her new iphone and rolling and cooking. I told my husband this morning that I think making the flatbread is a two person thing. I think he bought into it so maybe this will get him cooking!!
Is that chicken in the photos or soy curls?
neither…I’m not sure what you are referring to?
Sorry, Angela – the shape of the hummus on the left looks rather like a piece of chicken breast or a soy curl. I didn’t think that was right so wanted to ask.
I love your website and your cookbook. Have told my 16 year old vegetarian grand-daughter about the site and she loves it too. Thanks for sharing so much of your journey with the rest of us.
Hummus
Hey Angela-
This looks delicious! I thought I’d let you know I made the marinated Italian mushrooms from your cookbook for Passover seder (extended family+celiac uncle) and they were SOOOO good!! WOW! The texture and flavor was impeccable- I want to eat them alllll the time (so does my mom) :) Thanks for the great recipes!
Angela – Yummy! Can’t wait to try – so excited for you! I keep seeing your recipes featured on different sites – I love it:) Congratulations! L
Thank you Lisa! :)
These are easy to make and delicious! I made them with my children today and had yummy veggie wraps for lunch. I used whole spelt flour and they worked great! Thank you for all your great ideas.