If you have had dry homemade whole grain tortillas, this is not one of those recipes. This spelt flour tortilla recipe with coconut oil makes a tortilla that is pliable and moist, but also a very simple recipe. Even if you have never made tortillas before, I will walk you through the process- it is easier than you might think. With only 4 ingredients, and all/most you probably have in the pantry already, makes it even better.
More spelt flour recipes
- Spelt flour pound cake
- Homemade spelt flour artisan pizze dough
- Nutty spelt flour pasta dough
- Spelt flour carrot cake muffin recipe
- Chewy spelt flour oatmeal raisin cookies
- Spelt flour sandwich bread
- Crepes made with spelt flour
- Fluffy spelt flour pancakes
- Spelt berries porridge
- Fudgy spelt flour brownies
- Brown butter chocolate chip cookies with spelt flour
- Spelt flour pie crust
- Challah recipe made with spelt flour
- How to cook spelt in an Instant Pot
Ingredients
- Spelt flour- I used a whole grain spelt flour for this recipe as I mill my own flour, but you can also use an all-purpose or white spelt flour if you like. They are interchangeable, although you may need to add a little extra flour if it is too sticky.
- Salt- kosher salt is always my preferred salt.
- Water- warm water for this recipe.
- Coconut oil- You can use other fat if you want like canola oil (my second favorite) or melted butter. While I like the taste of butter, I don't think it is the best for this recipe.
How to make
PRO TIP: Using warm water and coconut oil will make the dough elastic, pliable and so much easier to work with.
Start by mixing together the flour and salt. Add in the warm water and the coconut oil. If your coconut oil is solid, be sure to microwave first only to melt it. You want it to be warm, but not hot. That makes it so hard to handle.
Mix it with a fork or spoon in the bowl until the flour is mostly combined, then turn the dough onto a surface for kneading.
Knead the dough until it is smooth. Cover and let it sit for 15-20 minutes to relax the gluten. Divide the dough into 12 pieces. Roll into balls, then one at a time with a rolling pin, roll each piece into a 10-12-inch tortilla.
Cook the tortillas on a hot griddle or pan for 30-60 until it is golden brown and lightly blistered on each side. Wrap the cooked tortillas in a dish towel or keep them in a tortilla warmer until you are ready to serve.
How to store homemade tortillas
- Cool Completely: Allow the homemade whole wheat tortillas to cool completely at room temperature before attempting to store them. This helps prevent condensation inside the storage container.
- Stack and Separate: Stack the tortillas with pieces of parchment paper or wax paper between each one. This prevents them from sticking together, making it easier to separate individual tortillas later.
- Wrap in Plastic Wrap or Foil: Once stacked and separated, wrap the entire stack in plastic wrap or aluminum foil. This provides an additional layer of protection against moisture and helps maintain the tortillas' freshness.
- Place in an Airtight Container or Zip-Top Bag: Transfer the wrapped tortillas to an airtight container or a large zip-top plastic bag. Press out as much air as possible before sealing the container or bag.
- Refrigerate or Freeze: For short-term storage (up to a week), store the tortillas in the refrigerator. If you plan to keep them for a more extended period, you can freeze them. In either case, make sure the storage container is airtight to prevent the tortillas from drying out or absorbing odors from the refrigerator or freezer.
- Label and Date (if Freezing): If you're freezing the tortillas, label the container or bag with the date to keep track of their freshness. Frozen tortillas can generally be kept for several months.
- Thaw Properly (if Frozen): When ready to use frozen tortillas, remove them from the freezer and let them thaw in the refrigerator or at room temperature. Reheating in a dry skillet or on a griddle for a short time can help restore their flexibility and freshness.
Other spelt recipes
- Spelt carrot cake muffins
- Chewy oatmeal raisin spelt cookies
- No knead sprouted spelt bread
- Spelt bread recipe
- Spelt crackers
- Sourdough focaccia recipe
- Spelt brownies
- Brown butter spelt chocolate chip cookies
- Spelt challah recipe
Spelt Flour Tortilla Recipe With Coconut Oil
Ingredients
- 3 ¼ cups whole grain spelt flour
- 1 teaspoon kosher salt
- ⅓ cup coconut oil, melted
- 1 cup warm water
Instructions
- Start by mixing together the flour and salt. Add in the warm water and the coconut oil. If your coconut oil is solid, be sure to microwave first only to melt it. You want it to be warm, but not hot. That makes it so hard to handle.
- Mix it with a fork or spoon in the bowl until the flour is mostly combined, then turn the dough onto a surface for kneading.
- Knead the dough until it is smooth. Cover and let it sit for 15-20 minutes to relax the gluten. Divide the dough into 12 pieces. Roll into balls, then one at a time with a rolling pin, roll each piece into a 10-12-inch tortilla.
- Preheat the pan or griddle over medium-high heat. If you need to, brush it lightly with coconut oil before cooking the tortillas.
- Cook the tortillas on a hot griddle or pan for 30-60 until it is golden brown and lightly blistered on each side. Wrap the cooked tortillas in a dish towel or keep them in a tortilla warmer until you are ready to serve.
Did you make this recipe? Let me know!