Flour tortillas are thin, pliable flat breads made from grains (mainly wheat) that have been finely ground into powder. This idea of a flour tortilla was derived from the traditional corn tortilla. Flour tortillas are used to secure multiple foods (meats, vegetables, legumes, sauces, etc.) together for consumption. They are available for purchase in most major super markets. However, here we will be showing you how to make wheat alternative flour tortillas using an ancient grain known as spelt. Simply follow the instructions below. Also check out the video below.
Click Picture Below For Details
2 cups spelt flour
1/2 tsp baking powder
1 tbsp sea moss gel
2 tsp grape seed oil Click Picture Below For Details
1/4 tsp sea salt
1 cup warm spring water
Tip: If your sea moss gel is really thick, then place it in a pot with the 1 cup of warm water from the ingredients list and boil until dissolved. Allow to cool to a warm and manageable temperature and continue with the recipe.
Add all ingredients in a large mixing bowl.
Add warm spring water.
Mix thoroughly and form into a dough ball. Kneed dough by hand for about 5 minutes.
Coat your surface with flour. Cut into at least 8 pieces. You can cut more or less but this will change the size of the tortilla.
Kneed each dough ball for 1 minute. Coat your surface and rolling pin with flour on the points that will make contact with the dough. Use rolling pin to roll out dough as thin as possible.
Set stove to med heat and place tortilla in frying pan. Cast iron works best but you should be fine with a regular frying pan. We did our tortillas with a non-stick pan as shown in the pics below.
Allow tortilla to cook for about 30 seconds to 1 minute, then flip and cook the other side. Cooking time will depend on the heat and pan that you are using. Check the tortilla often to make sure you do not burn it. You may see the tortilla begin to rise from the center. This is normal and it is a good indication that it is almost time to flip. Cooked side should be heat spotted and dry. Be sure not to leave on heat too long. If left too long, the tortilla will burn and cause cleaning the pan to be difficult.
Stack the cooked tortillas with either a kitchen towel, or bowl as shown below. The heat from the tortillas will ensure that enough moisture is produced to keep them flexible.
Tortillas are ready to use once cooled just enough to be handled without burning your hand.
You can perform a flex test to see if you cooked the tortillas right. If it is too soft, either your heat was not high enough during cooking. If it is too hard, then your heat was too high or cooked too long. When the tortillas are cooked right, they should be flexible just like the ones in the pics below without cracking or breaking apart.
For visual instructions, press play below.