Nourishing Whole Grains
If you’re trying to get away from eating too much wheat, spelt is an excellent alternative.  This recipe is really simple to make with just a few ingredients and provides a filling base for an endless variety of lunch and dinner creations.  It makes 6 large or 8 small tortillas.
Ingredients:
- 2 cups spelt flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- 1 tablespoon extra virgin olive oil
- 3/4 cup hot (nearly boiled) water
Make it:
- In a large mixing bowl, blend the flour, baking soda, and salt.
- Gently stir in the hot water and oil until it becomes more solid.
- With lightly floured hands, knead the dough until any extra flour is added.  Add more flour if it’s too wet.
- Shape dough into a ball and place in the bowl. Cover with a tea towel to keep it moist.
- Preheat a large pan over medium heat.
- Take a piece of dough about the size of an egg.  Roll it with your hands  into a ball.
- With a rolling pin, roll the ball out onto a lightly floured surface into a circle until it’s very thin.
- Dip a seasoning brush into a little olive oil and ‘paint’ the entire surface of the dough.
- Place the tortilla on the preheated pan, oil side down, cooking for 30 seconds.  Flip and repeat. Avoid over-cooking so they don’t dry out.
- Stack cooked tortillas on a platter and cover with a tea towel.
- Once they’re all cooked, they can be made into some yummy wraps or you can refrigerate them in an air-tight container.
- Keep for up to 3 days in the fridge, or longer in the freezer. Enjoy!
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Blessings,
Sheila
