Here’s the truth: the wheat tortillas you buy in the supermarket are really not good. They’re usually quite thick, dry, contain god knows what kind of ingredients, and are not malleable at all (how many times has your wheat tortilla broken when you folded it?!) How are you supposed to wrap things in it?

That’s why I urge you to try making your own wheat tortillas. Trust me, it’ll change the game. These are thin, super flexible, tasty, and look so much more appetizing too. Honestly, they don’t stand a chance to the store-bought ones. And once you taste these, you’re never going back.

 

Great for:

Burritos, quesadillas, tostadas, as a side, as a vehicle for dipping, you name it!

Homemade Wheat Tortillas With Spelt Flour

Makes 10 X 35g tortillas or 7 X large 50g tortillas

140g spelt flour

60g bread flour, plus more for flouring the surface

6g sea salt

110ml warm water (about 133ºF / 56ºC)

24g coconut oil

24g avocado oil

1. To a large mixing bowl, add spelt flour, bread flour, and salt. Mix to combine.

2. Add the warm water, coconut oil, and avocado oil. Mix to combine until a dough forms and it stops sticking to the side of the bowl.

3. Tip the dough out on a flat surface and start kneading. You can do this by using the palm of your hand to stretch the dough out in front of you and bring it back. Continue kneading for 7-8 minutes, or until smooth and you can gently stretch a small piece of dough out thinly with your fingers without it breaking.

4. Form the dough into a ball, cover with plastic wrap, and set aside at room temperature to rise for 30-60 minutes.

5. Uncover and roll the dough out into a sausage shape and portion it out using either a scale (for exactly identical portions) or by eye. Portion into 10 for regular tortillas or 7 for large tortillas.

6. Stretch out your tortillas one at a time (cover the others while you do so that they don’t dry out). Flour your surface with some extra bread flour and use a rolling pin to stretch out your dough away from you. Rotate the dough 90º, then roll out again. Repeat this process until the dough is rolled out into a thin circular shape. It should be thin enough to be very malleable but not too thin that it breaks. It also doesn’t need to be perfectly circular.

7. Once all the portions of dough have been rolled out, preheat a large non-stick pan on medium heat. Carefully place 1 tortilla into the pan, extending it with your hand to lay flat. Cook for 20-40 seconds, then flip and cook for 20-40 seconds on the other side. The dough should become opaque as it cooks and slightly golden, but you don’t want too much color on them. Repeat with the rest of the tortillas.

8. Let cool completely before storing. Store in an air-tight bag with a paper towel in it in the fridge for up to 10 days or up to 30 days in the freezer.