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White Spelt Tortillas

I made these tortillas yesterday and the Shipton Mill Organic White Spelt flour worked perfectly! With just 4 ingredients you can’t beat home made.

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3 cups Shipton Mill Organic White Spelt Flour

1/4 tsp salt

1 tsp baking powder

3 tbsp olive oil

1 cup hot water

In a large bowl mix the flour, salt and baking powder. Rub in the oil
Add the hot water and mix until it forms a soft dough. Knead for a minute or two. At first the dough will seem a little sticky but as you knead it will become silky smooth. If it's still too sticky add a little sprinkling of flour, if too dry add a little more water.
Divide the dough into 12 equal pieces. Make them into neat round balls, flatten them with your hands and place them on a flat tray or plate and cover them with a clean kitchen towel. Allow it to rest for 15 minutes

After 15 minutes, heat a pan on medium to high heat. Roll out the dough on a lightly dusted flat surface and roll them out as thin or thick as you prefer.
Dry-fry over a medium-high heat for 20 seconds, pressing lightly with a spatula. Flip over and cook the other side for a further 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining tortillas. You just need a few brown spots on the tortilla, if you cook it too long it will get crisp.


Added by: Helen Baker

Tags: Bread Spelt Flatbreads

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