Sprouted Spelt Tortillas

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.



    • Hi Heidi, I haven’t tried this recipe with corn flour but let me know how it turns out if you do give it a try! We don’t sell corn flour right now but perhaps in the future. Happy cooking!

  1. Loved these tortillas! We substituted the spelt flour for your brand sprouted wheat flour. Definitely better than any of the healthy store bought tortillas out there. Warm, fresh tortillas are always the best!

    • So excited to hear you loved the tortillas, Gabi! Our sprouted spelt and sprouted whole wheat flour are interchangeable in almost all of our recipes and I’m so happy to hear they turned out so beautifully for you. We agree, homemade always does taste better! Have a wonderful weekend!

  2. These are excellent and so easy to make! I used spelt flour for the first time in this recipe today and the taste is wonderful! I really don’t like breads made with whole wheat flour. I now cut them into triangles, sprayed some MCT oil and sea salt on them and will bake for 12-15 minutes on 350 to make tortilla chips! Great with home made salsa! Plan on making bread in my bread machine….. Can’t wait!!!!

    • We are thrilled to hear you have been enjoying baking with the spelt flour! What a perfect idea to make tortilla chips from this recipe! We can’t wait to make some ourselves this weekend! Happy baking!

    • Hi Jan, It makes approximately 12 but that can vary slightly depending on the size and thickness of your tortillas. Look forward to hearing how you like them!

    • Hi Claire, you can use substitute a number of our other sprouted flours in this recipe but each flour will act a little differently. Sprouted Whole Wheat or Sprouted Red Fife flour would be a great substitute but Sprouted Khorasan, for instance, is naturally lower in gluten and may be a little more challenging to work with. Happy baking!

    • Hi Kim, sorry for the delay in response to your question. We’ve had some issues with the comments on our blog. You shouldn’t have any problem with substituting the olive oil or butter in the recipe. Happy baking!

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