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…
Sorry if this is a silly question, but do the “+ 2 tablespoons” refer to the flour that is used on the non stick mat and the rolling pin? Thanks!
Nope, its for the actual mixture :) Hope this helps!
Thanks so much!! :)
I made these tonight to eat with the roasted tomato, garlic and onion coconut soup. They turned out excellent and were super yummy. My one year old gobbled up both the soup and flatbread. Thanks for the idea!
I just have to comment and say that I absolutely love these and so does my family in Denver (cousins and aunt). We used them to wrap up the chickpea salad and it was just amazing. Making them tonight for my New Mexico family (husband and daughter) to accompany beans and chile.
I’m a bit late to this conversation, but I have made these about 7 times already, they are the best! I am horrible at making flat things on the stove ( pancakes, tortillas etc) so i baked them in the oven w/ parchment paper for about 8 minutes, the turned out perfect! Also I made one with whole spelt flour into a pizza crust tonight for dinner it was awesome! I just added some finely chopped garlic and chives (my basil has not grown in yet) perfect! Easiest pizza crust ever! ( maybe this could be some inspiration to turn this into a pizza recipie? Thanks!
Hey Katie! I’m also terrible at making flat things on the stove! Lol What temperature did you bake these at? And we’re they still soft enough to roll? Thanks!
I baked them at the same temp as Angela, 350. Mine broke apart, but I think the main reason for that was I couldn’t make them thin enough because I don’t have a rolling pin and I used whole spelt instead of light, still makes a yummy pizza crust though!
Thanks for another awesome recipe. I made this one last week and it was delicious. It paired perfectly with your broccoli & cashew burrito from the book!
I do think I added too much water because the dough was super sticky or maybe I did not knead it enough. Anyways, I would definitely eat it again!
Used whole wheat flour and added about a teaspoon dried thyme. Amazing. So easy! Thank you so, so much! <3 Sarah
How can left overs be stored best? In the fridge wrapped up? Freezer?
Thank you so much for this recipe, Angela! I’ve made these twice now and absolutely love them. No more $5 packages of organic tortillas – woo hoo!! :o)
I do have one question – have you frozen these? I would love to make a big batch and stick them in the freezer to use later and didn’t know if they would get funky.
grind spelt if you feel it is not fine!
i do with buckwheat and it is just wonderful with teff, all these flours do behave a little differently but quick and easy is the way for me, and i only use gf bread for burger filler with panko, and to line muffin cups for various fillings.
i do use cornmeal instead if panko too, also ata (chickpea flour) for mixing and rolling outside of burger to fry lightly, but i do dry pans usually or light coat oil and in oven.
I made these today and they are great! I never thought it would be so easy to make flatbreads but it was!
I had my doubts but my cupboard was fairly bare and flour just isn’t a commodity here in Japan. Just so you know, quinoa flour is NOT a workable alternative. :)
I finally had a chance to make the flat bread last night. I also made the hummus from your book…seriously one of the BEST hummus wraps I’ve ever had. I gave some to my boyfriend and he couldn’t stop talking about how great it all was, he kept asking “did you make the bread too? You really made this bread? This is really good bread” hehe. Thanks so much for the awesome recipes!!!!
I’m a silent reader of your recipes. I tried out these flat spelt breads and they are good!!! So super easy and kids just love them. I ate the bread with some falafel. My boyfriend likes them with some chocolate paste, lol. I posted a link to your recipe on my blog, thought I should let you know.
So happy you enjoyed the wraps! :) Thanks for your feedback.
Any suggestions for high altitude (above 9,000 ft)? i tried them with garbanzo bean flour and they were definitely not as puffy and light as what you guys are talking about. Maybe it’s the flour?
Angela,
I tried this recipe today using Namaste brand gluten-free flour mix and it worked wonderfully! You can find this flour mix at Coscto. I also added 2 tsp of an herb spice blend and they turned out perfect.
Thanks for another awesome recipe.
Hi Angela, I was just wondering if you had any ideas for a gluten free option, I can’t have coconut or almond, so those flours are out! Any ideas?? Thanks!
This recipe is definitely one of my favorites! I use it as a tortilla for beans and then a wrap for the awesome chickpea salad! I just wrap it up in foil and take it to my daughters games so I have a dinner at a decent hour. It doesn’t even get soggy! I also use Tuscan herb olive oil instead of regular olive oil and it is amazing! I am mostly vegan but my husband and kids are not and they LOVE these!
yay your review worked!! Thanks so much for trying out the new recipe rating system :) I’m happy you enjoy the recipe so much!
Do you have the nutrition info on these? I had gastric sleeve and have to really watch my intake of calories, carbs, protein, etc. Thanks!
Anyone try this with regular flour?
Can you use any flour for this recipe? I’m low on spelt!