Monday, February 22, 2010

Nutrition Monday ~ Yo Quiero Quick Spelt Tortillas

Tortillas were required.  We had none.  Nor did I have the time to wait for a yeast dough to rise, and loading four kids up to "run out" and grab a bag of them were out of the question.  It was 5:00 and I needed them for dinner that night.  Solution: a new recipe to make up.  Hallelu.  Making up recipes is so exhilarating, I tell you.  My kids got in on the fun, too. They said we were a tortilla factory now.  I said child labor laws prohibit us from becoming a factory.  Detecting a spontaneous, drawn-out, history/social studies lesson, they pretended to know what I was talking about.
From start to finish, this took us 35 minutes (with an 18 minute leave-alone, clean-up-the-kitchen-while-you-wait time).  It would've taken me at least that long to lug the kids to and from the nearest store so we could purchase a store-bought package, which aren't nearly as nutritious.  This recipe yields 2 dozen little taco-sized tortillas, and would make a dozen burrito-sized ones.

"Mommy, can I have just tortillas for dinner?"
"Can I have just tortillas for breakfast?"
"Can they be for snack tomorrow?"
"Are we ever going to eat them?"
"Not if I eat them all first."
"Daddy!  Mommy's being selfish!  Hurry!"

You will need:
To buy in bulk.  (Just kidding.)

3 1/2 Cups whole grain flour, such as spelt
1 teaspoon Celtic sea salt
1/2 teaspoon baking powder
1/2 cup coconut oil (expeller-pressed doesn't taste like coconut)
1 cup hot water
Mix all ingredients together.  Use the dough hook if you have a Kitchen Aid.
Kneed (with the dough hook if you have it) for 3 minutes.
Cover for 15 minutes.
Then form into little dough balls (12 for bigguns or 24 for taco-sized) and cover to keep them from drying out.
Roll them out, one at a time.  Um, no.  We're not perfectionists.
Slap the uncooked tortilla onto a hot griddle.  Cast iron is preferred.  Flip once little bubbles appear.
Cover the finished tortillas with a towel while they wait for their little friends to join them in tortilla maturation.

There you have it, folks.  We made quesorritos with ours.  Queso what-oes?  My mama's ingenious recipe.  It's a mix between quesadillas and burritos.  She is one smart woman, I tell you.

And if you want to go hog wild, use homemade refried beans, cheese, creme fraiche, and salsa.  But that would just be overboard, right?  I mean, who would ever go that far, seriously?

This is a contributing post to Tuesday Night Supper Club & Vegetarian Foodie Friday.


  1. Katie you are so creative!!!! How does one know whether to use baking soda or baking powder? I always thought that if I knew that secret, I could create any baking item on my own. How do I find your response here? Do I need to check back on your blog? FB me.

  2. Thanks! We use the same kind of coconut oil. By the way Urban Homemaker sells a pretty inexpensive tortilla press-- "easy peasy" as naked chef/jamie oliver used to say:)

  3. Delurking (can I be a lurker if I know you in RL?) to say: You are amazing! And that is not going overboard...if you have it all homemade, why not?!

    I made tortillas once. Back in the day. But maybe I will try them again, you made it look easy!

  4. make it look so easy! i just love a homemade tortilla...and so healthy too! thanks for linking up to TNSC..glad to have you!

  5. I would like them in a car, I would like them in a bar, I would like them here or there I would like them anywhere!!! I love homemade tortillas - I am with your children lets just have tortillas for dinner!! Although the rest sounds good too.

  6. I so appreciate this post because this is something I have been wanting to try for quite some time now. And you make it look so easy. I guess it is! I can't wait to try these - thank you for linking them up so I can!

  7. Thanks so much!!! I was making fajitas and realized I was out of tortillas. What to do??? My recipes required a 1 hr wait time - not good when it was already 5:45 and daddy would be home in 15 minutes. Yay!!! Your recipe was a life saver!! My kids loved them - that's the true test....especially my VERY picky son. Gracias!

  8. This is almost just like my tortilla recipe! Question, why do you use the baking powder? What does it do?

    Also, just a tip that I've picked up, sticking the bowl in the fridge for about 10 minutes before rolling into balls helps keep the elasticity of the dough and makes it easier to roll out. I think it's because it gives the coconut oil a chance to semi-harden again.

  9. I made these last night to go with your Easy Enchiladas (and Slow Cooker Chuck Roast Supreme, 20-min Enchilada Sauce & (Un) Refried Beans) and I could not get my tortillas to be flexible! They were stiff as could be! So *we* became flexible instead, and had what my husband affectionately referred to as "Enchilasagna!" It was a BIG hit! Everyone loved it.

    I'm not sure how your tortillas looked so cooperative, but mine stuck to the counter, cracked, didn't bubble up, and became super stiff. Perhaps it was because I used home-ground sprouted spelt? Did you use home-ground or store bought spelt?

  10. I'm sorry they weren't soft! I used home-ground spelt flour that wasn't sprouted. Maybe that was the difference. I know when I've used sprouted flour in the past, it makes things a lot coarser.

  11. As is the case with most things delicious, I'm sure these are best when used right away. Have you ever made ahead of time and frozen or kept refrigerated?

  12. They freeze & reheat wonderfully. :)

  13. baking soda needs an acid to react and baking soda only needs heat.

  14. These were wonderful. Thank you. I plan on freezing them.

  15. Ok, Last night I made these, I make them almost every other week, but it was the first time with home ground flour. I think the tortillas were waaaay more pliable that way, but harder to roll and had to use lots of flour to roll out.

    I will say my mill is a lower-end hand mill so the flour was pretty course.

  16. what to take for fatty liver what to take for fatty liver what to take
    for fatty liver

    my page non alcoholic fatty liver cure

  17. I just made these, they tasted great but they were so hard? They broke when I rolled them for enchiladas?


I value your feedback. Thanks for taking the time to share yours!


Related Posts with Thumbnails