5-Ingredient Soft and Pliable Spelt Tortillas

Only five ingredients needed to make these flexible, whole grain tortillas.
Course Bread
Cuisine Tortillas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 tortillas
Calories 177kcal
Author Lauren Goslin


  • 2 c . whole spelt flour (can substitute light spelt for some or all of the whole variety, if preferred)
  • 1 t . sea salt
  • 1/4 t . baking powder
  • 2 T . good olive oil
  • 3/4 - 1 c . warm water , as needed


  • Mix together the flour, salt, and baking powder.
  • 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 ~10 minutes.
  • 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.


Nutrition facts are based on using whole spelt flour. WW SmartPoints: 5


Calories: 177kcal | Carbohydrates: 30.6g | Protein: 6.3g | Fat: 4.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 3.8g | Fiber: 4.7g | Sugar: 3g