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    Home » Recipes » Breads

    4-Ingredient Spelt Flour Tortillas

    Published: Mar 21, 2020 · Modified: Aug 7, 2022 by Lauren · This post may contain affiliate links · 60 Comments

    Jump to Recipe  ↓

    This is my absolute favorite tortilla recipe! I've made these countless times over the years, using them to make cheese crisps, burritos, tacos, and enchiladas. They are absolutely delicious!

    Spelt flour tortillas on a plate.

     

    What does GMO mean?

    Among the most genetically modified foods are corn, soy, and wheat.

    To my layman's understanding, genetically modified organisms (or GMOs, as they are known), have basically been tampered with by humans. Their literal genetic makeup has been changed in a laboratory, making them better able to grow, adapt, and thrive.

    Why would anyone do this?

    Well, what ingredients are in the majority of products? Let's see...wheat...corn...and soy! By George, why would you want to alter wheat, corn, and soy?

    If wheat, corn, and/or soy could be genetically engineered to grow faster, more readily adapt to crummy weather conditions, become bigger and fatter, thus yielding more crop at a faster rate then...that means more money for the farmer, as well as the companies that use these foods in their products!

    Do you think the consumer's health is a major concern for those that do this? I'd wager not.

    Because of all this, I'm inclined to stay away from these foods, unless they come from non-gmo companies.

    Food For Life is a great example!

    Hand holding a spelt flour tortilla rolled up.

     

    Spelt flour as an alternative

    Consider spelt as an alternative to wheat.

    It's delicious, and it resembles wheat in taste to such an extent that I don't know if I could tell a difference in a blind test.

    Spelt could also replace wheat for you if you're allergic to wheat, not gluten. Given that spelt has less gluten than wheat, it may also suit non-celiac individuals.

    These spelt flour tortillas are an excellent way to give the grain a try!

    Recipe steps

    Mixing the batter...

     

    Form your dough ball...dough should be moist, but NOT stick to your fingers...

     

    Rolling out the dough...

     

    Cooking the tortillas...

    Tips for making the best tortillas

    How you measure the flour will determine how much water you need, hence the wide range. I typically use about 300 grams of this sprouted spelt flour, for reference.

    Letting the dough rest before rolling out the tortillas is important because it allows the gluten to relax. This, in turn, makes it easier to roll out, and it tastes better!

    Try not to overcook the tortillas, as this will make them 'crisp' up and dry out. See the photos above for the complete process.

    Make sure to cover the tortillas on a plate as soon as you take them off the skillet. This is what traps in heat and moisture, thus creating their 'soft and pliable' texture.

    Use a non-stick skillet for best results.

    Other spelt flour recipes you might like

    Spelt Flour Pizza Crust

    No Yeast Breadsticks

    Spelt Flour Pumpkin Biscuits

    Spelt flour tortillas recipe with only four ingredients
    Print Recipe
    4.29 from 49 votes

    4-Ingredient Spelt Flour Tortillas

    Only four ingredients needed to make these flexible, whole grain tortillas.
    Prep Time25 mins
    Cook Time15 mins
    0 mins
    Total Time40 mins
    Course: Bread
    Cuisine: Mexican
    Keyword: Corn-free, Vegan, Wheat-free
    Servings: 8 tortillas
    Calories: 147kcal
    Author: Lauren Goslin

    Ingredients

    • 2 cups whole spelt flour 300 grams
    • 1 teaspoon sea salt
    • 3 Tablespoons olive oil
    • ¾ - 1 cup warm water as needed

    Instructions

    • Mix together the flour and salt.
    • Cut in the olive oil (the mixture should be 'pebbly' in texture).
    • Stir in the water, starting with 3/4 cup, adding more as needed. The dough should be moistened, but NOT sticky to the touch (see picture below).
    • Knead the dough for 1-2 minutes, until all of the ingredients are well combined.
    • Make a large ball out of the dough.
    • Cover it with the same bowl you used to mix the ingredients.
    • Let sit ~20 minutes. This allows both the dough to soften and the gluten to relax. This makes rolling easier and also gives the tortilla a better texture.
    • Heat a large non-stick pan over medium high heat.
    • Make 8 smaller dough balls (don't knead them).
    • On a well-floured surface, roll out each ball of dough into a tortilla.
    • Place the tortilla onto the pre-heated pan.
    • Cook until you begin to see bubbles form (about 20-30 seconds).
    • Flip the tortilla and heat the other side for about 5-10 seconds.
    • Carefully place the tortillas on a plate, and immediately cover them with a clean dish towel (this traps the heat, keeping them soft).
    • Repeat with the remaining dough balls.
    • Eat immediately or store in a sealed, Ziploc bag in the fridge, to maintain pliability.

    Notes

    WW SmartPoints: 4

    Nutrition

    Sugar: 0.1g | Fiber: 3.7g | Calories: 147kcal | Fat: 5.8g | Protein: 4.1g | Carbohydrates: 21.8g

    A delicious plate of warm tortillas!!

    Stack of fresh spelt flour tortillas on a plate.

     

    Shared with: Homestead Blog Hop, Wonderful Wednesday Link Up

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    Reader Interactions

    Comments

    1. Julie

      February 24, 2023 at 12:43 pm

      I made these today. Could not have been easier (I used my tortilla press) or more tasty! Used a dry cast iron skillet for cooking them. Thanks! This is a real keeper!

      Reply
    2. Nika

      January 23, 2023 at 12:08 am

      Non stick pans are very toxic
      Any other options?

      Reply
      • Julie

        February 24, 2023 at 12:07 pm

        I cooked my spelt tortillas on a cast iron skillet. In my mind it’s the only way to cook a tortilla.

        Reply
    3. Tyler

      January 21, 2023 at 6:12 pm

      This is a great recipe and very helpful!

      I wanted to ask, do these tortillas come out around 6 or 8 inches in length?

      I'm thinking of making big burritos at home (like the large ones at restaurants) and I figure I need about 12 inches. In this case if they're 6 inches I'd need to divide into 4 parts, and if they're 8 inches it'd be into 6 parts.

      Sorry for my OCD there. ^_^'

      Reply
      • Lauren

        January 21, 2023 at 6:54 pm

        Ha, no problem, Tyler.
        These are closer to 8 inches, as the dinner plate in the photos is 9-inch. It will depend on how thin you roll them, how many dough balls you make, etc. I typically make eight tortillas from this recipe. Hope that helps and that you like them! 🙂

        Reply
    4. Suus

      August 13, 2020 at 3:52 pm

      Love the recipe! Is it possible to keep the dough in the fridge for a day or 2 and take some of the dough just for 1 tortilla so I’ve got a fresh tortilla every time?

      Reply
      • Lauren

        August 13, 2020 at 5:59 pm

        I think the dough would keep for a day or so, but not much longer. Keep in mind it will be more difficult to roll out cold, so I would let it come to room temperature before cooking. 🙂

        Reply
      • Liz

        January 28, 2022 at 12:55 pm

        I cook my tortillas only half way, so that they have a little color but you can still see raw spots, then complete cooking them as I use them-- they taste fresh this way and last about a week (at least b/c they don't last longer than that anyway)

        Reply
    5. Lindsey K

      July 11, 2020 at 8:58 am

      I am loving your recipes as I’m avoiding many foods right now! Just an FYI from a Kansas wheat farmer, no one grows GMO wheat. Many companies label things non-GMO even when there are no ingredients that would be a GMO ag product. Most wheat varieties are bred at universities, although a few seed companies have tried to create wheat varieties recently. We save seed from the varieties that perform well and plant again the next year. The soybean and corn seed market is completely different though!

      Reply
    6. Laura

      April 20, 2020 at 8:35 am

      Hi! I tried these and they were WAY too sticky to roll out! I followed the directions precisely. Any tips on how to fix this??

      Thanks,

      Reply
      • Lauren

        April 20, 2020 at 8:38 am

        Hi there,

        How much water did you add, as there is no precise amount given for that. If they were sticky, you added too much and should add more flour to compensate.

        Reply
      • Lauren

        May 07, 2020 at 9:36 pm

        I used 1/2 cup of water and they came out perfectly.

        Reply
    7. Laura

      March 22, 2020 at 12:19 am

      Step 1 says:
      Mix together the flour, salt, and baking powder.
      How much baking powder? I love your recipes. Thank you!

      Reply
      • Lauren

        March 22, 2020 at 9:31 am

        Sorry about that, there is no baking powder needed! 🙂

        Reply
        • Laura

          April 16, 2020 at 9:43 pm

          Oh! Wonderful! Thanks, I will give this a try.

          Reply
    8. Leslie

      February 28, 2020 at 5:19 pm

      The instructions say to cover entire dough ball then divide and cook however, the pictures with instructions say to make the smaller balls and cover with dish towel for 30 minutes, can you please help with the confusion, thanks

      Reply
      • Lauren

        March 04, 2020 at 1:15 pm

        Either way works! 🙂

        Reply
    9. Amber Smith

      January 22, 2020 at 2:12 pm

      Very tasty, thanks!

      Reply
    10. Lou

      January 15, 2020 at 11:55 pm

      Hi!

      Are these big enough for a burrito wrap?

      Thanks!

      Reply
      • Lauren

        January 26, 2020 at 9:27 am

        You can make them as big or small as you like! 🙂

        Reply
    11. Valerie

      March 18, 2018 at 7:24 pm

      Hi Lauren — Thanks for the recipe! But how in the world do you get the tortillas to roll out evenly? I started off by pressing the balls in a cast-iron tortilla press, which made them perfectly round — but only about 4” diameter and too thick. I tried rolling them, but they basically became flat spelt amoebas. I also tried running them through my pasta machine, but it’s too darned narrow and creates nice flat spelt cow-tongues. (It was quite the experimental odyssey.) Any rolling techniques to get them to resemble proper circles would be greatly appreciated.

      Reply
      • Lauren

        March 18, 2018 at 8:14 pm

        Hi Valerie,

        I would press the dough out a bit with your hands first, then roll from the center out, in a clockwise fashion. If you go slow, you should be able to get them pretty circular! 🙂

        Reply
    12. Alice.

      March 01, 2018 at 7:06 pm

      I was so happy for this recipe! And it came out really well. It's just that I have discovered I am allergic to spelt! 🙁 It's the first time I've used this sort of flour and oh well, the last time too, I guess. I tried your choco chip cookies with spelt flour too, and I had the same reaction... But the cookies were very yummy 🙂 As for the tortillas, the first 2 came out a bit hard, but that's my fault because I had them too long in the pan. The rest was fine. My kitchen towel didn't help that much, but maybe it's just my towel. When I used to make whole-wheat tortillas, I always put them in a glass storage container and covered the container with its plastic lid slightly ajar - that was doing a good job at softening. But I found out, with these spelt tortillas, that if you put them in the microwave for about 20 sec. along with a small bowl of water, just a little water to cause the steam (like a tablespoon or two, no more) this will soften them too 🙂

      Reply
      • Alice.

        March 01, 2018 at 7:30 pm

        Oops, forgot to rate the recipe, sorry! 😉

        Reply
      • Lauren

        March 01, 2018 at 7:52 pm

        Hi Alice! Thanks for your ratings, I'm happy you liked both recipes, but it stinks that you've found yourself allergic to spelt! My husband has just discovered that he is having trouble with both wheat and spelt as well, so I will be experimenting more with almond, oat, and buckwheat flours for him. Maybe you will have better luck with those flours! 🙂

        Reply
    13. Heather

      February 22, 2018 at 9:01 am

      These were the crunchiest tortillas I've ever made. Super disappointed. I followed the recipe exactly and they were literally falling apart. The towel cover did nothing.

      Reply
      • Lauren

        February 22, 2018 at 12:07 pm

        How much water did you add Heather? The recipe isn't 'exact' in that regard, and it sounds as if you needed a bit more.

        Reply
    14. TK

      September 09, 2017 at 2:16 pm

      How smal
      l should I make the balls to flatten?

      Reply
      • TK

        September 09, 2017 at 2:17 pm

        How small*

        Reply
        • Lauren

          September 09, 2017 at 2:22 pm

          You should have 7-8 equal sized balls.

          Reply
          • TK

            September 11, 2017 at 11:48 am

            Thank you

            Reply
    15. Tal

      August 13, 2017 at 7:40 am

      Hi Lauren! How long can I keep these for? And do they freeze well?

      Reply
      • Lauren

        August 13, 2017 at 5:14 pm

        Hi Tal,

        Mine last about a week in the fridge. I've not tried freezing them, we usually eat them all. I've frozen other store-bought tortillas, so I think these would be okay! 🙂

        Reply
    16. Carol

      July 19, 2017 at 9:29 am

      Great!

      Reply
    17. Kurt

      July 19, 2017 at 9:25 am

      I eat these all the time! This is my favorite tortilla recipe and i am a tortilla fanatic!!!

      Reply
    18. Carrie

      July 16, 2017 at 10:52 am

      I'm so happy to have a truly whole grain tortilla recipe, thank you!

      Reply
    19. K Ashburne

      June 30, 2016 at 12:27 pm

      Just FYI, the header is misleading. Spelt IS wheat. It's an ancient wheat grain and much gentler on the body...but wheat nonetheless. I enjoy it greatly, but those with celiac should avoid!

      Reply
      • Lauren

        July 02, 2016 at 12:15 pm

        Thanks K, you are right and I've updated the recipe. 🙂

        Reply
        • K Ashburne

          July 04, 2016 at 11:40 am

          Awesome. Just wouldn't want anybody to get sick if they have a severe allergy to wheat of any kind. Thanks for the recipe though. This will save me a FORTUNE!

          Reply
        • Martina

          February 09, 2023 at 9:44 am

          I came to say the same, that Spelt is a kind of wheat. Your article says it's not wheat and the recipe says "Keyword: Corn-free, Vegan, Wheat-free". I'll be trying this recipe today. I use whole grain spelt for all my baking as it has less gluten than other wheat flour. So much gentler on my tummy.

          Reply
          • Lauren

            February 09, 2023 at 10:03 am

            I understand your angle, but I just wanted to highlight that spelt is its own grain. Many who don't tolerate wheat, can tolerate spelt, which was where I was coming from with labeling it 'wheat-free'. I hope you like these if you do try them, this one of our favorite recipes!

            Reply
    20. Nicola Timms

      May 30, 2016 at 7:00 am

      Hi there, these tortillas are very good!! Thank you so much for posting. They came out quite crispy, which made for some messy eating, but it was still worth every bite. Any idea why I made them crispy?

      Reply
      • Lauren

        May 30, 2016 at 5:36 pm

        Hi Nicola,

        I would guess you cooked them too long? Also, be sure to keep them warm and moist by covering them with a towel once they've cooked. This is really what keeps them pliable. 🙂

        Reply
    21. Amanda

      February 11, 2016 at 10:52 am

      I am so confused. I input the ingredients into weight watchers and it is telling me the tortillas are 5 points each but then I input your nutrition information you wrote and it says 2 points. Where am I going wrong?

      Reply
      • Lauren

        February 12, 2016 at 8:20 am

        Wow, I was way off here, not sure what happened. Sorry about that! I've fixed my numbers now, so hopefully this lines up with what you're getting as well.

        Reply
    22. Gabby @ the veggie nook

      January 23, 2015 at 8:27 am

      I also LOVE that movie! One of my all time faves and I could quote it line for line too. "Baby fish mouth!"

      Reply
      • Lauren

        January 23, 2015 at 12:21 pm

        Hahaha! xo

        Reply
    23. Bekka

      January 19, 2015 at 2:00 pm

      Lauren thank you for another great recipe! I was just looking last night and found that my favourite tortilla chips were gmo. I haven't noticed because I was so worried about gluten free and dairy free and nut free and sometimes it feels like I can't eat anything, so I was really irritated when I saw that. I do not understand how food companies can get away with putting gmo in our food and calling it natural or not labeling it at all. So now I have to revamp my pantry to double check. The tortillas I use do not claim to be gmo free so I am so happy you posted this as I was wondering how to make some. I do not know if I have a gluten allergy or if it is more of a yeast thing, but either way I am going to try these, but I think I might try them with buckwheat flour as well if they are any good I will post back to let you know, or have you tried them already and it didn't work?

      Reply
      • Lauren

        January 19, 2015 at 3:00 pm

        Hi Bekka,

        Yes, the more I learn about GMOs and how food companies try to hide if they contain such ingredients, the angrier I get! I haven't tried these with buckwheat, but please let me know if they work for you!

        Reply
    24. Caren

      January 19, 2015 at 10:02 am

      I look forward to trying this recipe!

      I like using spelt and all kinds of other grains, which I also grind, BUT I find my spelt doughs are very sticky. To be more accurate, this happens when I substitute spelt in recipes calling for wheat. Do I understand from this that spelt requires less water than wheat? Do you more-experienced bakers have any tips for me?

      Reply
      • Lauren

        January 19, 2015 at 11:55 am

        Hi Caren,

        I haven't had trouble swapping wheat for spelt, so I'm not sure what's happening. Perhaps there's something with fresh-grinding (which I don't personally do)?
        Sorry I couldn't be of more help!

        Reply
    25. Shelley Linthorne

      January 19, 2015 at 9:01 am

      Could you give me a gluten free flour instead of spelt?

      Reply
      • Lauren

        January 19, 2015 at 11:55 am

        Hi Shelley,

        You'd have better luck googling 'gluten-free tortilla recipe', as I'm not sure.

        Reply
        • Linn

          August 21, 2017 at 9:13 pm

          It's possible that gluten free oat flour would work as a substitute for spelt flour, plus a tablespoon ground chia sees to h ererlp with sticking together...not being crumbly.

          Reply
          • Lauren

            August 22, 2017 at 10:12 am

            I'm not certain Linn, as I've not tried. You might just google 'oat flour tortillas' and see if someone has had success!

            Reply
    26. dawn

      January 19, 2015 at 6:45 am

      can i change out the spelt w/ chickpea flour if i wanted to? thanks Lauren!

      Reply
      • Lauren

        January 19, 2015 at 8:08 am

        Hi Dawn! I'm not sure, as I've never tried...if you have any luck, let me know! I'll have to work on a chickpea tortilla recipe. 🙂

        Reply
    27. Mike@TheIronYou

      January 19, 2015 at 6:33 am

      I don't use spelt enough. Actually, now that I've been thinking about it I don't think I've ever used it. I need to get on board asap. Thanks for the inspiration Lauren!

      Reply
    28. Charlotte Moore

      January 19, 2015 at 5:38 am

      I grind my own wheat and I have spelt, kamut, and a few other things I have ground. We LOVE the bread I have made from spelt. It has such a great taste. I have been adding it to pancakes and muffins also. I made have added it to cookies, but not sure.

      Reply
      • Lauren

        January 19, 2015 at 8:12 am

        Yum, I'll have to take a stab at spelt bread sometime as well! 🙂

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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