It is best to assemble these wraps straight away after cooking so it doesn’t dry out. I always have the fillings ready to go, and make it one by one, roll up and serve before going on to the next.
Ingredients
To make 8 wraps
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2 Cups + 2 Tablespoons Spelt Flour
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1/2 teaspoon Himalayan Salt
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1/2 teaspoon Baking Soda
- 3/4 Cup Hot (but not boiling) Water
- 1 Tablespoon Extra Virgin Olive Oil
To make 6 wraps
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1 1/2 Cups Spelt Flour
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1/2 teaspoon Himalayan Salt
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1/2 teaspoon Baking Soda
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1/2 Cup Hot (but not boiling) Water
- 1 Tablespoon Extra Virgin Olive Oil
Method
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In a large bowl, sieve and mix together the spelt flour, salt, and baking soda.
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Stir in the hot water and oil until a crumbly dough comes together.
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Knead the dough about 15 times, gathering up the flour from the bowl as you go. Add more oil or flour to get a nice dough consistency that’s not sticky.
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Shape dough into a ball and place in the bowl. Cover with a tea towel so it doesn’t dry out.
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Preheat a large skillet on low heat, and prepare your bench for rolling by dusting with a little spelt flour.
- Grab a chunk of dough just larger than a golf ball. Shape into a ball ready for rolling.
- Roll the dough in all directions into a circular shape until it’s paper thin. Drizzle with a tiny bit of olive oil and spread it out with your hands to coat the entire surface.
- Place the tortilla on the preheated skillet, oil side down. Cook on low heat for around 30 seconds and then flip it with a spatula and cook for another 30 seconds or so. Do not overcook as it will become too crumbly.
- Place cooked tortillas on a plate and cover with a tea towel to prevent drying, and enjoy while fresh.