Easy Spelt Wraps (Tortillas)

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

  • 2 Cups + 2 Tablespoons Spelt Flour

  • 1/2 teaspoon Himalayan Salt

  • 1/2 teaspoon Baking Soda

  • 3/4 Cup Hot (but not boiling) Water

  • 1 Tablespoon Extra Virgin Olive Oil

To make 6 wraps

  • 1 1/2 Cups Spelt Flour

  • 1/2 teaspoon Himalayan Salt

  • 1/2 teaspoon Baking Soda

  • 1/2 Cup Hot (but not boiling) Water

  • 1 Tablespoon Extra Virgin Olive Oil

Method

  1. In a large bowl, sieve and mix together the spelt flour, salt, and baking soda.

  2. Stir in the hot water and oil until a crumbly dough comes together.

  3. 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. 

  4. Shape dough into a ball and place in the bowl. Cover with a tea towel so it doesn’t dry out.

  5. Preheat a large skillet on low heat, and prepare your bench for rolling by dusting with a little spelt flour.

  6. Grab a chunk of dough just larger than a golf ball. Shape into a ball ready for rolling.

  7. 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.

  8. 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.

  9. Place cooked tortillas on a plate and cover with a tea towel to prevent drying, and enjoy while fresh.