Homemade Whole Wheat or Spelt Tortillas

 With little prep, these wonderful tortillas can be made and frozen or refrigerated for a few weeks.  They can be put in the oven or re-heated in a cast iron skillet.  Do not use the microwave because they can make these very tough and/or gooey.  We like these tortillas with beans, onions, avocado, tomato and lettuce.  We will put hot sauce on it as well.  My kids still eat ketchup on theirs.  I use my Bosch to mix the dough but these can be mixed by hand, kneading it for a couple of minutes to mix it well.  I also use a tortilla press.  I LOVE my tortilla press, it's one of the best investments.  I use a Villaware but I did see a CucinaPro on Amazon that is comparable. If you do not have the money to get one of these now, they can be rolled out with a rolling pin and using non stick spray in a cast iron skillet, cooked on both sides until the color slightly changes.  Here's the recipe!  Any questions please leave comments, because if you have questions, likely others do too!  Also, feel free to email me at jen78johns@yahoo.com

Homemade Tortillas

4 cups spelt or whole wheat flour

1/4 teaspoon baking powder (optional)

1 teaspoon salt

1/4 coconut oil or canola oil

1 1/4 cup warm water

Mix dry ingredients.  Add the wet ingredients and mix for 1 minute.  Let rest for 5 minutes.  Divide into 12-24 balls.  Roll out or press in a tortilla press until the color slightly changes.  It's okay to have some dark spots, especially around the edges.  If you over cook these they will be crispy, which isn't a bad thing, but to keep them pliable stack them on top of each other after cooking and store in a plastic bag or container to hold a little moisture after they have cooled slightly and are warm.  It will keep them soft and pliable.