Spelt and Flax Tortillas Recipe

So I really love making tortillas. I can see why they are a staple in some diets, because they are cheap, easy, and fun to make. 

You don't have to wait long for dough to rise to have fresh bread at any meal. Tortillas whip up quickly, keep and re-heat well and you can really experiment with ingredients to make them more delicious and wholesome if you make your own. 

If you read the ingredients in most store bought tortillas you will notice many, many listed which are not food. So why are we buying store bought?!?! LET's MAKE SOME TORTILLAS!!!

This week we tried adding in some spelt flour and flax to our simple flour tortilla recipe.

Spelt and Flour Tortillas

Makes 10 tortillas

Here's what you need:
1 1/4 cups all-purpose flour
3/4 spelt flour
1/4 cup ground flax seeds
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons olive oil
3/4 cup water

Here's what you do:
In a large bowl, mix the dry ingredients. Stir in oil. I like to use my hands to work the oil in until it is no longer lumpy at all. Then I slowly work most of the water in. Knead about 50 on a floured surface adding a little flour or water until you have the perfect dough.

Cover with plastic wrap or a towel in your bowl and let rest for 10 minutes.

Divide dough into ten portions. Let rest another 10 minutes.

Place the ball into your baggie and press in your tortilla press or roll with a rolling pin. I use the tortilla press and I flip my tortilla around and press a second time for a nice thin tortilla.

In a large castiron skillet cook tortillas over medium heat for a minute or so until you get bubbles, or browned to your liking, then flip and do a minute on the other side.

Use a cloth inside a bowl to cover and keep tortillas warm. They also become more pliable. Serve warm.

How To:

Here is the step by step from my flour tortillas. I didn't really think I'd be posting this recipe so I didn't take how to photos but you will get the point.

Here it is in my baggie.

Here it is after the second smoosh.

Here are the bubbles that let you know it is just about cooked on the other side.

Here is a flipped one in my other skillet. I like to do two skillets at once so I can move faster!

They are super yummy! I refrigerate mine and reheat the next day for lunch in a skillet.

Here's what mine turned out looking like:

Here's what I did with the tortillas, some fake meat, spanish style quinoa, black beans, avocado and my vegan Daiya Havarti style jalapeno garlic cheese (ghost cheese!):

I had to nuke the burrito to get the vegan cheese melted and it melted in the shape of a freaky ghost.

Next time, I may try to make this on the skillet as soon as I flip the tortilla, and cover with a lid once the food is piled on. I think this will melt my Daiya cheese without nuking.

These tortillas have the added protein of the flax and spelt flour. It is really awesome when you can add the grains to get added nutrients!