Tender Kamut Tortilla Recipe
These whole grain tortillas are made with ancient grains, which makes them a great option. You will be surprised at just how delicious these tortillas are!
Servings: 10
Equipment
- rolling pin or tortilla press
- skillet or griddle for cooking
Ingredients
- 2 ½ cups kamut flour
- ¼ cup coconut oil or canola oil I prefer using coconut oil, but either will work.
- 1 teaspoon salt
- 1 cup cold water You might need a little more to get the right consistency in the dough. Read below.
Instructions
- Combine the flour and salt together. Then add in the coconut oil and water. I keep the coconut oil at room temp, in my house, this means it is solid.
- Knead the dough together for about 1 minute and check the consistency. You want it to feel just slightly tacky (sticky). It should just barely stick to your hands, but not too much. Add in more water if you need to.
- Knead another 3-4 minutes until it is smooth. I like to knead it by hand.
- Cover and let this sit for 20-30 minutes. The dough will need time to rest.
- Divide it into 10 balls. Roll them into balls, then press gently into 3-inch circles. Cover them and start with the first one your formed. Roll it out to a 10-inch circle. You can also use a tortilla press if you have one.
- Continue rolling, working through the rest of the balls.
- When they are formed, heat your skillet over medium heat. I like to use my cast-iron skillet for this.
- You can grease it lightly if you want, or just cook them without it,
- Cook until they are a deep golden brown on each side. Remove from the skillet and place on a plate covered in a dishtowel.
- Continue cooking the rest of them. These are best used within a few hours!
Notes
- I used 100% Kamut flour in this recipe. If you or your family are new to whole grains, you might want to start with 5-/50. 50% Kamut flour and 50% all-purpose flour. These taste pretty close to the original and might be more pleasant to your palette.
- I love coconut oil for these tortillas, but really any fat will do. When I don't have coconut oil, I prefer lard. Don't knock it until you have tried it:).
- Make sure and hold this in a dish towl or tortilla warmer before serving. This will keep them warm, soft, and pliable.
- These will not be as soft as store bought tortillas. They don't have preservatives, and are made with whole wheat flour. That being said, they are really tender!
- You can store these in the fridge for 24 hours, but I think they are best eaten pretty soon after you have made them.