Very simple to make and taste much better than from the store.
Tortillas de espelta caseras
(Spanish)
Makes 16 tortillas
3 cups (300 g) sprouted spelt flour or whole spelt flour (are gluten free)
1 tsp. (5 g) each: backing powder and sea salt
1/3 cup (80 ml) olive oil at room temperature
1 1/4 cups (300 ml) warm water
uno 1. Whisk together the flour, salt, and baking powder in a large bowl.
dos 2. Make well in the center and pour in the oil and water. Mix to combine.
tres 3. Knead into a soft dough.
cuatro 4. Cover the bowl and let it rest for 30 minutes at room temperature.
cinco 5. Divide the dough in half and roll each piece into a thick rope.
seis 6. Cut each rope in half and continue cutting each new piece of dough in half until you have 16 equal size pieces.
siete 7. Make a ball out of each piece.
ocho 8. Flatten each with the palm of your hand and keep them covered.
nueve 9. Place a medium skillet over medium-high heat.
diez 10. On a well-floured work surface, roll each piece of dough into a 6- to 7-inch (15- to 18-cm) circle.
once 11. Transfer one circle to the hot pan at a time and cook for about a minute on one side, until bubbles appear and just a few pale spots on the underside.
doce 12. Flip and cook for another 30 seconds.
trece 13. Remove and keep it wrapped in clean kitchen towel.
catorce 14. Continue with the rest of the dough circles, stacking on top of each other. Keep them covered.
quince 15. They are best when used right away, in
- enchiladas
- burritos
- gyros
- served with beans
- served with a stew
- jam
- etc.
