Spelt Tortillas

So many of my friends and colleagues are exploring gluten-free food these days, I thought I should give a nod to their efforts by posting this recipe for spelt-flour tortillas from the book Hearty Vegan Meals for Monster Appetites.

The ingredient list is short, along with the prep time, making this a simple go-to recipe for warm gluten-free flatbread when you’re wanting frugal comfort food.

What you need:

2 cups of light spelt flour (plus more as needed), 2 teaspoons baking powder, ½ cup of nondairy creamer or coconut milk heated to lukewarm, ¼ cup of water also heated to lukewarm, 1 tablespoon of peanut oil, ½ teaspoon of fine sea salt, ½ teaspoon of red pepper flakes (optional) and ground black pepper to taste.

What you do:

Combining the baking powder and flour in a large bowl, add the remaining ingredients while stirring with a fork. When combined, switch to a rubber spatula and move the dough to the center of the bowl. Let rest while covered for 15 minutes, then turn out onto a lightly-floured surface. Knead gently 10 times, adding more flour if needed. Divide the dough into 12 portions and cover to rest for an additional 10 minutes.

Next flour the counter a little at a time while you roll out the portions of dough with a rolling pin. Shoot for tortillas that are roughly 8 inches in diameter. Cook over a medium skillet for about 45 seconds on each side. Continue until you have a full batch.

Serving suggestions:

These would be fun with dal, stew or homemade hummus.

Photo Credit: Roolrool

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