Sorry, I don't have a photo for you, at this point the tortillas are history! I made a batch of spelt tortillas right before shabbat, because my oven isn't working and I really didn't have time to bake some pitas using my whole wheat pita recipe, (but with spelt) and my pita pot (which only seems to be available in Israel). And, I'm trying to stay away from yeast (which the pitas do have) as well as wheat, so this seemed like the perfect solution. And guess, what? They were quite tasty, and even my husband who was munching away on my traditional challah (with white flour and sugar, alack alas) agreed!
I also think this recipe, whether using spelt or whole wheat is a good thing to know for those who for example have dietary restrictions, or keep kosher and may find themselves somewhere in the world where the kinds of food they'd normally eat are unavailable. All you need is some basic ingredients, a rolling pin, and a frying pan! And if you're traveling, these tortillas certainly are easy to take with you, kind of like the matzo that our ancestors baked and took with them on their way out of Egypt!
- 2 cups spelt or whole wheat flour, try organic, it's the real thing and delicious!
- 1 tsp baking powder
- 1/2 tsp salt (or just a tad more)
- 2 T olive oil
- 1/2 cup warm water, or the amount necessary to achieve a non sticky dough.
- Combine flour, Baking powder and salt. Add olive oil and stir will.
- Put in warm tap water in increments, and add more water or more flour if necessary.
- Knead dough on floured surface.
- Let dough rest for 15 minutes or more.
- Divide dough into 10-12 equal portions and shape into balls.
- Dip each ball in flour, and using a rolling pin roll out each ball as thin as possible, the thinner the better, and the larger your tortillas will be! To get round tortillas (or pitas) I roll in one direction and then lift up the resulting ellipse, rotate 45degrees and roll again. Of course once your tortillas are really thin they'll be difficult to lift up, so only do this a few times.
- Bake on an un-greased skillet over medium-high heat on each side about 30 seconds or until puffy.
- Wrap in a towel to stay warm, and serve. Freeze the extras to enjoy later.
These were delicious with purple cabbage salad and techina. Enjoy!