PKD Recipes

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.

Spelt Chapatis

Ingredients
2 C. spelt flour
½ – ¾ C. warm water

Preparation
Add flour to a mixing bowl or food processor. Add ½ cup of water. If using a food processor, drizzle remaining water through the opening by the tablespoon until it makes a slightly firm dough and it clings together in a ball as the food processor turns. If doing by hand, continue to mix and add water until a firm ball can be formed. Transfer to a work surface and knead for about 25 – 30 times, turning it over. Let it rest for 2 hours covered with a damp cloth. Roll into a sausage shape divide into 12 pieces. Roll out into thin rounds on a lightly floured surface, about 5 inch in diameter. Heat a flat iron griddle and rub vigorously with olive oil. Cook over medium heat until little brown flecks appear on the surface, then turn. Press down on each chapatis after you turn it to encourage it to puff up, rise, and inflate with air. Stack the flat chapatis and keep warm while the remainder are cooked.

Sprouted Spelt Chapattis

Soak the spelt grains 2 – 4 days. Rinse and drain daily. Allow it to sprout just a little bit of a tail but not turn green. Place a cupful of the sprouted grains into a food processor and grind and add to this one cup of spelt flour and about 5 Tablespoons of water. Leave overnight to rise on its own.

The next morning divide this into 8 parts, rolling each part out into a round chapattis. Sometimes one can get a tortilla press or some individuals pass the dough back and forth between their two hands flattening and rounding it as they go. Another method is to get a flat bottomed pot and press the dough downward which leaves a nice round chapatti or tortilla.

Heat a dry iron skillet on medium.  Roll out each section on a floured board and place in hot skillet until the dough begins to bubble and brown slightly or puff up.

Flip tortilla and do the same thing on the other side.  Let cool, place in covered container.