Spelt Tortillas
Ingredients
½ C spelt flour
½ – ⅔ C. warm water
pinch Himalayan salt
Preparation
Put your flour into a mixing bowl and your warm water and salt into a jug. Add a small amount of the water at a time, mixing the whole thing with your fingers or pallet knife. Gently work the flour and water into a soft dough – you may not require all of the water. Once you have your dough, sprinkle flour over your work surface and knead the dough for a couple of minutes or until you get a kind of marble effect. Split dough into small balls. Leave to rest for around 30 minutes, if possible allow it to ferment overnight.
I have made these in the morning and left them standing in a mixing bowl covered with a clean tea towel for the whole day and then rolled and cooked them in the evening time. When ready, heat your pan on full power, then dust your working surface with flour and divide your dough. You can make as many tortillas as you want from this piece of dough, depending on whether you prefer large or small tortillas. Roll them out into circles if possible but it really doesn’t matter what shape you end up with. Once you have rolled one out fairly thinly place it onto your hot pan and gently go round the outside edge of the tortilla pressing down very gently with a piece of kitchen towel. (wrap the kitchen towel around your fingers for protection as sometimes steam escapes and may burn you). This helps to seal the tortilla and they will start to puff up while cooking. After a few seconds turn the tortilla over, if it sticks to the pan then the pan is not hot enough. Depending on how large the tortillas are, the whole process should only take between 30-60 seconds. Once the tortilla is cooked remove it to a warm plate. Tortillas can always be re-heated on a hot griddle for a few seconds if they get too cold.
