100% Whole grain tortillas: Only 4-ingredients
Tortillas are an incredibly flexible bread and making them with any whole grain flour ups the nutritional content and digestibility of the tortillas. Here I use Spelt, which has four times the fiber of whole wheat flour and is a great option for tortillas, but you can easily swap the Spelt for any whole grain flour that you have on hand. They are easy and can be made fresh or ahead in bulk.
Equipment
- 1 Bowl or stand mixer
- 1 Dough whisk (recommended if you are not using a stand mixer)
- 1 Tortilla press (or a rolling pin)
Ingredients
- 2 cups whole grain Spelt flour (can be substituted with any other whole grain flour)
- 3/4 tsp mineral salt (less if using table salt)
- 4 tbsp olive oil (extra virgin)
- 1/2 to 1 cup warm water (depending on your grain you'll need more or less water)
- 1 tsp baking powder (optional, but it helps the tortillas stay soft)
Instructions
- In a medium mixing bowl or stand mixer, combine the flour, salt, and baking power. Mix them together. Add the oil to the mixture and thoroughly incorporate it into the flour.
- Slowly add the water making sure not to add so much that the dough is unable to be handled. Spelt or whole grain flour absorbs liquid as it sits so initially you want a "slightly too sticky" play dough-like dough. As it rests, it will become less sticky and easier to handle. For whole grain Spelt flour I use 1 cup of water.
- Once the dough is mixed, cover the bowl and let it rest for 1 hour. This gives the whole grain time to absorb the water.
- Pick up the dough and knead it in your hands a couple of times until smooth.
- Divide the dough into 8 equal pieces (or up to 12, depending on the size of tortilla that you want) and roll each piece into a ball. Cover the balls with plastic wrap or a dish towel and you can them rest for another 15 minutes to make the more pliable or if you're in a rush, you can skip this step.
- Heat a heavy, ungreased griddle over medium-high heat.
- Begin rolling out each tortilla, using extra flour as you go to ensure it doesn't stick. You can also use a tortilla press if you have one.
- Place a tortilla on the griddle and let it heat on one side for about 1 minute, until it starts to brown in spots. Then use tongs to lift and flip the tortilla to bake the other side for about 1 minute. While the first tortilla is baking, roll out the second one. You can stack the tortillas and cover them with a towel to keep them soft and warm until you're ready to use them.
- They're ready to eat! You can refrigerate the tortillas for up to 1 week or freeze them in an airtight container for up to 2 months.