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Spelt Tortillas

Makes 8.

Ingredients:

• 250g white spelt flour, plus extra for dusting
• 1tsp salt
• 150ml water
• 1tsp sunflower or other oil


Method:


1. Mix together the flour, salt, water and oil until you have a rough dough. Knead this on a lightly floured surface for a few minutes until it is smooth and has lost its stickiness. Leave, covered, for about half an hour – this relaxes the gluten and makes it easier to roll out.
2. Divide the dough into eight, and form each into a round. Dust the work surface with a little extra flour, roll the tortillas out nice and thin – a couple of millimetres is perfect.
3. Warm a large frying pan over medium heat and have a clean tea towel ready. When the pan is hot, drop in a tortilla, and cook it for half a minute or so, until the underside is patched with dark brown. Flip over and cook for another half minute, then wrap it in the tea towel while you cook the next one. Keep adding the tortillas to the tea towel as you cook them – this keeps the steam in as they cool and keeps them soft.
4. If you are not planning on eating the tortillas straight away, wrap in cling film or foil to stop them drying out. Re-heat in a low (about 130C/250F/Gas Mark 1) oven, wrapped in foil, until just warm. 

 

If you are interested in learning how to make your own bread (with spelt or otherwise), Dan, our bread expert runs day courses on Bread Making at Park Farm HQ in association with Aidan Chapman at Town Mill Bakery in Lyme Regis.  Click here to find out more.  Dan is also bringing out his eagerly awaited River Cottage Handbook 3 - Bread.  To pre-order yours, click here.