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 just made these and they were delicious!! I had a few problems though.. I had a lot of trouble with sticking (especially at the beginning) and had to add a bunch of extra flour the the entire batch, as well as the individual balls of dough.. i had a lot of trouble spreading it out too, and getting it thin enough that i could still pick it up without it falling apart but not being too thick to make good flatbread. i’ll have to try this again!
These look mouth-watering! How long do they last in the fridge?
I’m going to try these wraps today. I haven’t been able to find a healthy wrap either so I’m going to try these. I don’t have light spelt. Didn’t even know that it existed so I will be using whole spelt. So wish me luck lol.
I didn’t have too much success with the wraps using whole spelt, they cracked and I didn’t cook them the full 30 seconds. A little disappointed, I was so looking forward to making my own wraps. We used them for dipping the hummus I made from your book which I really liked. It was my first time making my own hummus. I will try again using light spelt for the flat bread. Wish me luck ;)
Tried it with coconut flour and it did NOT bind at all. Even after multiple attempts to fix it. Redid it with the spelt flour and it worked much better :) But mine turned out brown and not white, does this have to do with the type of spelt?
I know I’m a little bit late to the party, but I just wanted to let you know that I tried this recipe replacing the spelt flour with white whole wheat flour and they turned out beautifully! I did notice that I needed to use about 1/4 cup extra of water and then the additional flour for kneading. They are absolutely delicious :D
Can you freeze the flatbread for say freezer meals?:)
I have tried and failed several times making spelt tortillas with another recipe, finally got a tortilla press for Christmas thinking that would make me successful but still failed. Your recipe is the first to go well, glad to find it when I just about gave up hope :)
These were perfect wraps. I used regular (not light) spelt, no cracking or crumbling.
Very yummy made a great base for vegan pizza
These tortillas are device!!! I can’t afford spelt flour since I am a broke undergraduate student; however, I used whole wheat flour instead and followed the rest of the recipe and it’s amazing!! Yaaay
Hi, I tried this recipe tonight and they were very yummy, my whole family enjoyed them! So thank you for the recipe! Also, some recipes for tortillas have baking powder in them but this one has baking soda, why is that?
Another thing, do I need to let the dough mixture sit for 20 mins?
I just made this with gluten free flour, and it was SO delicious! I have yet to find a gf tortilla that doesn’t crack when I make wraps. This was the first time in 10 years that I had a wrap so similar to a gluten-full wrap in both taste and texture. This was so easy and yummy that I will definitely be making this again! Thanks so much for this recipe Angela!
p.s. your blog is phenomenal and I am completely obsessed with it!
I was reviewing your spelt flatbread recipe and noticed that you use baking SODA instead of baking POWDER. Why and how exactly does it work without adding an acid?
I initially thought perhaps it was a typo, but, I assume you know what you are doing.
Additionally, I am quite disappointed with the batch I just made (my husband bought a tortilla press for my birthday). The recipe, similar to yours, with exception to the baking soda.
I am looking for something softer, more pliable, more flavourful & with a better mouth feel. We purchase Rudi’s spelt torillas (at a ridiculous cost) and I am bound and determined to make my own. I mean honestly, $5-6 for 6 tortillas is a crime. I am going to research “soft, gluten free tortillas” in general in the hope that I can use my regular gluten free baking flour mix that I prepare myself for other baked goods.
I just cannot fathom why your end product is pliable enough to create a
Made with sprouted spelt flour just guess measuring. It turned out pretty good but definitely not round breads (I was in a rush). My 7 year old called them “too yummy” served with kebabs and my 3 year old said they were “just good”. I would use this recipe again. Make sure to roll them as thin as possible.
I made the recipe with kamut flour as the shop didn’t have spelt. It turned out pretty well! I’ll roll them thinner next time and try it with spelt. Thanks.
Made these today and found the recipe nice and easy to follow. That’s important as my wife is the cook in our house! She’s celiac and has bad allergies so I had to be very careful not to make too much mess and it meant she got me to clean up the kitchen for her :-) She did help me by cooking them as she didn’t need to touch the flatbread (even touching wheat can trigger her allergies). It was nice for us to spend time together in the kitchen so bonus points for that!
They were delicious with a rocket and pepper salad with vegan mayonnaise although I ate too many! I’m thinking next time to use them for vegan pizza with arrabiata sauce, rocket, artichokes and pine nuts…
I tried these today and it was surprisingly easy to make..i had leftover sweet potato so I ended up butting the baked sweet potato rounds with pomegranate seeds and avocado inside. Delicious, easy, and I can think of a million other combos of veggies to put inside these :)
Hi,
Thank you so much for this simple, yet wonderful recipe. I have not had much success with wraps but these were so delicious. Also have problems with high gluten flour and been off all gluten for over 6 months, so these hit the spot!