Tortilhas caseiras de espelta

Ingredientes

• 2 cups spelt flour (whole grain)
• 1/2 to 1 teaspoon salt (I like to use half the amount, but your call)
• 1-1/2 teaspoons baking powder
• 1 tablespoon olive oil
• 3/4 cup hot water

Modo de preparo

1. 1

   In a bowl, mix all ingredients well. Cover and let sit in a warm place for 20 minutes.

2. 2

   Divide into 8 equal parts [6 for larger tortillas] and let sit, covered, another 20 minutes.

3. 3

   Roll each ball out to a 6- or 7-inch circle shape. I’ve found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you’re right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.

4. 4

   Preheat a skillet on medium high heat. Place a tortilla into the skillet and watch until bubbles form. This won’t take long [about 30 to 60 seconds].

5. 5

   After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice [I prefer not to press down, this is an option], and cook for about 30-45 seconds, or if smoke appears.

6. 6

   Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.

7. 7

   These are best if used fresh, but you can refrigerate them if needed [careful as they can dry out], or remove the paper towels and freeze.