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!
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!
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!
Other spelt flour recipes you might like:
4-Ingredient Spelt Flour Tortillas
- 2 c whole spelt flour
- 1 t sea salt
- 3 T olive oil
- 3/4 - 1 c warm water as needed
- 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.
Make sure to cover the tortillas as soon as they are cooked. This is what creates their ‘soft and pliable’ texture.
Some of the items I use to make this recipe include:
Mixing the batter…
Form your dough ball…dough should be moist, but NOT stick to your fingers…
Rolling out the dough…
Cooking the tortillas…