In our house we love burrito and taco night. We all get in the kitchen and help make the meal. I make the tofu filling and beans, Danny makes the salsa and guacamole.
Add some organic tomatoes, cabbage, cilantro and green onions and we have the perfect dinner. With short lunch breaks at work these tortillas are a great base for some rather delicious quick meals!
2 cups One Degree Organics Sprouted Spelt Flour
1/2 tsp salt
1/4 tsp aluminum-free double-acting baking powder
1 Tbsp olive oil
3/4 cup water
In a large mixing bowl whisk together the Sprouted Spelt Flour, salt and baking powder.
Add the water and olive oil and use your hands to combine. The dough needs to be soft but not too dry. Knead the dough a little and form a large ball.
Heat a non-stick skillet over medium-high heat.
Divide the dough into smaller balls and on a slightly floured surface roll the balls into round tortillas. Use more sprouted spelt flour as needed to keep the dough from sticking to the surface or rolling-pin.
Place rolled out tortillas onto the hot skillet and let cook about 1-2 minutes. You may see bubbles form depending on how thick your tortillas are. Flip and cook for another minute.
Transfer tortillas to a container that can be sealed. After the tortillas have cooled it is important to keep them in a sealed container so they won’t become hard.
Repeat this process with all remaining dough.