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!
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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…
Any idea how these would turn out without the oil? My family and I do eat eat any refined oils, and as such need to make our own wraps/tortillas at home(since there are no commercially available ones in our area).
Has anyone tried this recipe with at least part millet flour?? I don’t have any or I would myself……….just thought it might be a good not too strong tasting alternative.
Just fyi:
I used finely ground whole wheat flour from a local mill and the wraps turned out perfect! My fiance and I loved them!
We also took a batch camping, and I used a damp dish cloth on top of them and wrapped them in plastic wrap. Just kept in the cooler like that, no ice, they stayed perfect all weekend. Definitely better (and tastier!) than taking store bought tortillas full of miscellaneous ingredients!
I recently purchased your new (AMAZING) cookbook, and used these in the recipe for enchiladas. Best. Easter. Ever! Thanks for continually coming up with delicious and inspiring recipes.
Looks great, taste great – I’ll never look at a store bought wrap again!
So excited to try these but am having trouble finding “light spelt flour”. Would “white spelt flour” work as a substitute?
PS. I’m so inspired by your story and cook book. Ive never enjoyed a cook book more! The walnut lentil loaf was dinner and dessert tonight, sooo yum :-) !!
I tried these using white whole wheat flour and they were SO good! Way better than my other tortilla recipe I used to use, and thats with less oil in your recipe! I used them as wraps for my veggie fajitas. Thank you Angela!
I used masa harina (corn flour), worked wonderfully!
Reminds me of homemade tortilla chips if i were to cut them into pieces and bake them!
Angela
These were great. I used my kitchen aid mixer and did not have to knead the dough. Mine did not look as pretty as yours but found it easier to make smaller ones. Had the first one with your strawberry chia jam. Yum!!!!!
I tried these with gluten free multi-purpose flour and they didn’t turn out thin enough or able to roll without cracking. (For those wondering :) This is a great, quick, and easy recipe though, thank you!
Do you think you will ever post a gluten free flatbread or tortilla recipe? I’m not sure which flour would work best to sub. I’m desperate for a good flatbread since lettuce wraps just aren’t satisfying me!
I just made these. I could not find lite spelt flour, so I used regular spelt. So easy and so delicious. I put a white bean spread on mine, yum. Thanks Angela!!
I made these and they turned out really good. My only problem was they came out in odd shapes.
I loved these — ate a batch in two days. I love flatbreads, and I love that I can make my own! With so few and all-natural ingredients! And so quickly I can do it while my five-month-old watches before it’s time to play again (or do more laundry …! This awaits you, Angela! :))
Angela,
This looks like a fantastic lunch option for work! It would be so yummy with quinoa and veggies stuffed inside! Thanks for another awesome recipe!
Janelle
Made these tonight! I used spelt flour from my local health food store bulk aisle and I doubt it was “light” spelt flour. Maybe that’s why the tortillas broke when I tried wrapping something in them? But I didn’t even care, the taste was great! Thanks for sharing this recipe!
I have the same question as Aimee in the above post. I found “White” Spelt flour at my Whole Foods but not “Light”; are these the same?
I’ve made 2 batches, first with Light and second with regular spelt flour. Loved them both but the regular flour does tend to break apart easier. We ate them with the Broccoli and Cashew Cheese burrito from the cookbook. My husband asked why the flatbread didn’t make the cookbook :-) I think that’s a win!
I have been using my own version of gluten free flour instead of spelt flour and they taste delicious! Thank you!
I had so much fun trying to make these flatbreads! This was my first attempt and there will certainly be more. I used Bob’s Red Mill’s Gluten Free flour and while the taste was fine, the flatbreads cracked all over. Instead of filling the wraps with hummus, I used the broken pieces as pita chips!
My husband and I made these spelt flatbread “tortillas” on Monday night and then had two days of fresh veggie tacos for dinner. I loaded my tacos with avocado, bell pepper strips, zucchini strips, cherry tomato halves and Angela’s basic hummus recipe from the cookbook. They were so good! The flatbread was moist, delicious and easy to work with and the tacos were light yet filling.