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Spelt flour tortilla’s

Prep Time 7 mins
Cook Time 10 mins
Total Time 17 mins
Course Main Course, Side Dish
Cuisine Mexican
Servings 10 Tortillas


210g (1 1/2 cups) white spelt flour.

    1 tsp himalayan pink salt.

      1 tsp baking powder.

        130g (2/3 cup) warm water.

          40g lard or butter.


            • Place flour, baking powder, salt and lard into a food processor and mix until it has been incorporated, if you don’t have a food processor you could mix it by hand, rubbing the lard through the flour.
            • Add your water and knead until a smooth dough forms, if using the processor, mix until it has come together, then turn out and knead for a minute by hand, just making sure you have a nice silky smooth consistency. It may be slightly tacky, continue to knead until it no longer sticks to your hands, but is still soft and pliable. Add a little extra flour if you need to, but don’t over do it.
            • Let the dough rest for 5-10 mins.
            • Place a heavy based pan on the stovetop and begin to warm it on medium/high.
            • Roll your dough into a log and cut into 8-10 pieces, depending on how thick you’d like them. We find 10 pieces works well.
            • Roll them into little balls, put aside, then start rolling them out with a rolling pin and a small dusting of flour. I like to roll my tortillas on a wooden chopping block because I find they stick to my counter top. I can also then judge how big I should be rolling them!
            • Cook your tortilla for 20-30 seconds, until it bubbles up, flip over and cook for another 10-20 seconds. Place onto a tea towel and cover.
            • Repeat process until they have all been finished.