Spelt tortilla bread

Let’s mix and mingle cooking culture. Take a concept from sun kissed Mexico and enrich it with whole grains from colder regions of Northern Europe. The outcome is a spelt tortilla bread, made from whole grain flour.

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Traditionally, you make Tortillas (or tacos) from corn. Depending on their size, you can use them for small snacks like tacos, or huge meals like burritos. I decided to break the tradition and replace the corn with whole grain spelt. 

Size matters?

The base recipe designed to produce 6 large taco breads. But you can change the size of your portions. Divide the mass into 10 pieces and get 10 small tacos out of it. Perfect for small snacks like starters. Divide the dough in 3 to get the typical plate sized tortillas, as you know them from the supermarket.

How to make spelt tortilla bread?

Making these tortillas is easy as a pie and only requires around 15 minutes of work: Mix the flours and liquids in a bowl and knead the dough by hand until it stops sticking to your hands. No need for excessive shaping and kneading, as we do not want to build up strength in the gluten. Instead, you should come out with a dry mass that easily breaks when pulled after 3-5 minutes of kneading. Separate the dough in 4-6 equal sized balls and let it rest for 20 minutes.

Let the dough rest for 20 minutes

Preheat a pan to medium high heat without any oil. We want a dry and hot pan. Roll the balls into flat discs and bake them for around one minute on each side. If you want them to be picture-perfectly round, you can use an empty tin to cut out nice circles. 

Rolled taco dough with rolling pin
baking the taco
baking the taco

Making great tacos

That’s it. Your taco breads are done and ready to be eaten. You can fill tacos with many different things. Typical ingredients are guacamole, pico de gallo, black beans, rice, corn, fruit, jalapeños and more. Mexican cuisine often comes with a punch of sour and spicy. Lime juice and chili are welcome guests. 

a pile of freshly baked spelt tortilla breads

Spelt tortillas

a quick and easy flatbread recipe from whole spelt, ideal for making healthy tacos
4.34 from 3 votes
Prep Time 5 mins
Cook Time 10 mins
20 mins
Course Side Dish
Cuisine International
Servings 6 tacos
Calories 151 kcal

Equipment

  • Rolling Pin

Ingredients
 
 

  • 150 g whole grain spelt flour
  • 75 g strong flour
  • 120 g water
  • 1 g salt
  • 1 tsp sunflower oil

Instructions
 

  • Mix the flours and salt in a bowl, add water and oil and give it a good mix by hand. No need for any electronic device, as we only knead the dough until it stops sticking.
  • Separate the dough into equal pieces, depending on what size you want to make. To follow this recipe, form 6 balls. Cover them and let them rest for at least 20 minutes
    Let the dough rest for 20 minutes
  • Heat up a pan to medium high temperature. Sprinkle some flour on your working surface and roll the balls into a round tortilla or taco.
    Rolled taco dough with rolling pin
  • Bake each side of your taco for around 1 minute, or until bubbles begin to show. Wrap baked breads in a towel to keep them warm and moist. Serve fresh and warm.
    baking the taco
  • Start filling the tacos to your liking
    Taco with banana, hibiscus, beans and gucacamole

Nutrients per serving

Nutrition Facts
Spelt tortillas
Amount per Serving
Calories
151
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
1
g
Sodium
 
67
mg
3
%
Potassium
 
13
mg
0
%
Carbohydrates
 
28
g
9
%
Fiber
 
4
g
17
%
Sugar
 
0.03
g
0
%
Protein
 
5
g
10
%
Calcium
 
3
mg
0
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bread, Finger-Food, Mexican, nordic, Snack, Vegan
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