I am super excited to introduce you all to one of my favorite people. Michelle and I have been friends for 8+ years and have walked through this lifestyle change together. She is an excellent cook and works hard to ensure she feeds her family real nutritious foods. This spelt tortilla recipe is one of my favorites. I have adapted my version of this recipe a bit to meet my family’s needs (I add a TBSP of ground flaxseed and sometimes different herbs and spices), but her original recipe follows on this post. So now I am going to turn it over to her. I know you will love her as much as I do. Thanks for your continued support!
There is just something about a HOT tortilla. I love to pull it off the skillet, spread some grass-fed butter on it, and eat it as the butter drips off.
Almost 8 years ago I looked at my family’s health history as well as my eating habits, and knew that I had to take action, or I too would end up with major health problems. So as I went down the list of foods I love to eat, I started working on making a healthy version of each of them. I looked for ways to use wholesome real foods that nourish the body and taste amazing. This recipe was among one of my firsts. Now, 3 children later, I still use this recipe all the time, and it has become a family affair as my kids love to help in the process.
Please use this recipe as a guideline. You can add an additional TBSP of coconut oil for more flexibility. I hope this recipe brings a smile to your face and comfort to your tummies. Enjoy!
4 cups whole grain spelt flour – I recommend OneDegree Organics sprouted spelt for optimal nutrition
1 tsp celtic sea salt
1 tsp aluminum-free baking powder
1 TBSP coconut oil
1 1/2 – 1 3/4 cup warm water
Heat an electric skillet. These tortillas are made in a dry skillet, so no oils or sprays are needed. In a large bowl combine all the dry ingredients. Add the oil and warm water. Stir until well combined and a ball of dough is formed. Knead for a few minutes to ensure all the ingredients are well incorporated. Pinch off a ball size and using a rolling pin, roll the dough flat. Cook the tortilla in the skillet for about 5 minutes on each side. The longer you cook them the crispier they become.