If you know me or follow this blog, you probably realize how much I love Soft Pita Wraps. Well, tortillas are just pitas thinner cousins. The process for making tortillas is basically the same as the pitas, except without boiling water and with less rising time. You’re still dividing and rolling out dough and dry frying.
If you don’t have or wish to use spelt flour, use all (2 cups total) all-purpose flour. I have also made these with kamut flour. Next time I get my hands on some organic amaranth flour, I’ll try it out with that. I like the flavor that various grains give the tortillas.
Don’t stress out about rolling out the tortillas. Goal shape: roundish! I promise you that imperfectly shaped tortillas are equally as delicious as pristine round ones. As for making them the right diameter, the dough balls will only get but so big. I know that my hand is about 7 inches long, so I use that to gauge my tortillas.
The first time I made these, I did feel a bit hurried during the rolling/frying process. Like “ugh, I need to flip the one in the pan, but I’m in the middle of rolling this one. And what if this one isn’t ready when the other one is done??!” Phew. It was unnecessary to do that to myself. Seriously, take your time. It’s totally okay if your pan is empty for a second while you finish rolling, just remove it off the heat, and return to the stove eye before putting your tortilla in. That being said, this process would work well if you had a helper!
The other skill I had to work on was tortilla placement in the frying pan. Not that it’s difficult, but there’s a certain flick of the wrist that keeps them from wrinkling up on themselves. I found that dropping them with hand motions toward me was easiest for me (holding tortilla with two hands, lowering one end into pan, and bringing the second end towards me to drop it in). Tortillas are much thinner than pitas, so the rolled out dough is flimsier. It’s okay if they are a little wrinkly. You aren’t going to straighten them out once they’ve hit the pan, the heat locks them in shape pretty quickly. Again, the more you make them, the easier all this is.
You are now empowered to rock out soft tacos, burritos, and wraps! Enjoy!
Spelt Flour Tortillas
- 1½ cups unbleached all purpose flour
- 1/2 cup spelt flour
- 1/2 teaspoon turmeric (optional)
- 3 tablespoons sunflower (or vegetable) oil
- 1/2 to 3/4 cups water
- 1/2 teaspoon salt
Gather together your ingredients. Decide if you want plain tortillas or if you wish to add other herbs, like oregano or garlic powder.
In a medium/large mixing bowl, whisk together the flours, turmeric, and any other spices you with to add (but not the salt).
Add the oil to the flour and mix together until flour looks crumbly.
Gradually mix in the salt and water. Start with the smaller amount of water and add more if needed.
Turn out onto a lightly floured surface and knead briefly- only until the dough is smooth.
Divide the dough into 8 roughly even pieces. Roll each piece into a ball and flatten slightly.
Cover with a cloth and allow to rest for at least 30 minutes.
Preheat an ungreased frying pan over medium heat. Working with one dough ball at a time, roll it out on a lightly floured workspace until it’s about 7-8 inches in diameter. Dry fry the tortilla for about 45 seconds on each side until it gets those mottled brown spots. As you work and your pan continues to heat up, your tortillas may cook more quickly. Be sure to keep an eye on them.
I use the time that one tortilla is frying to begin to roll out the next dough ball. It’s like a little tortilla assembly line!
Allow tortillas to cool completely before storing in an airtight container.
Yield: 8 tortillas
Interested in an inedible tortilla story? Pig Burritos are Totally a Thing