WHOLEGRAIN SPELT TORTILLAS
Appetizer, Side Dish, Snack
wholegrain spelt flour
+ 1/8 cup lukewarm water
Combine all ingredients in a bowl, then transfer it to a flat surface and knead it for 5 minutes.
Cover with plastic foil and leave it to rest for 30 minutes at room temperature.
Divide the dough into 8 balls, flatten them with the palm of your hand and roll them out on the lightly floured surface to 15-20 cm in diameter.
Don't stack the rolled tortillas or they will get soggy.
Brush off excess flour. Cook on a griddle or big pan over medium-high heat for about 30-second each side. If flour starts to accumulate in the pan, wipe it off with a paper towel.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu