Now that I’ve learned to make my own tortillas at home, there is no going back. Goodbye to those rubbery things that are offered at the grocery store, complete with ingredients I don’t even know how to pronounce. This is my second attempt at making these in my own kitchen and they worked out even better than the ones I made a while back. Spelt flour features here. The dough was easy to work with and I had them made in hardly anytime at all. No fancy equipment is needed either. Just a bowl and a non-stick pan.
I served these up with pumpkin falafel and a lemon tahini sauce. Use them for anytime that you want to serve up a wrap. They keep well for a few days in a sealed ziploc bag.
Whisk together the flour, salt and baking soda in a large bowl. Stir in the hot water and oil until the dough comes together. Knead a few times, adding a bit more flour if the dough is too sticky, and shape into a ball. Divide the dough into 6 or 8 pieces. Cover the bowl with a clean kitchen towel so the dough doesn’t dry out.
Preheat an unoiled non-stick skillet over medium heat. Lightly dust a board with flour. Roll out a piece of the dough with a dusted rolling pin into a circular shape until paper thin. Lightly brush with a bit of olive oil.
Transfer the tortilla, oil side down, into the skillet. Cook for 30 seconds, flip the tortilla, and cook for another 30 seconds or until golden. Remove from the skillet, transfer to a plate, and cover with a clean kitchen towel. Repeat for the remaining tortillas.
Store any leftover tortillas in a plastic ziploc bag at room temperature.