This spelt tortilla recipe is simple, requires only four ingredients, and is quick to make. Spelt flour is an excellent clean-eating alternative for many recipes and works beautifully for soft, flexible tortillas.
Our family has made these tortillas for years and we use them constantly. They’re delicious plain, pan-fried in a little oil, brushed with butter and broiled, or used as a thin pizza crust. They’re also perfect for quesadillas, cinnamon-sugar toast, sandwich wraps, tacos, and most Mexican dishes.
With so few ingredients, they’re a great recipe for kids to help with. I often make them when we’re out of bread or don’t have time to bake a loaf in the bread maker. They’re fast to prepare and convenient to keep on hand.
You can use several types of flour for these tortillas. My favorite is einkorn flour because it yields light, tender, and flavorful results. Whole grain spelt, shown in the photos, produces a drier dough and a stronger, more whole-grain flavor similar to whole wheat. White spelt is my second favorite when you want a texture closer to regular white flour.
A key tip is to combine the first three ingredients before adding water: mix the flour and salt, work the oil in with a fork so most of the flour is moistened, then add the water slowly. The exact amount of water needed will vary by flour type, humidity, and other conditions—add until the dough forms a slightly sticky ball.
Letting the dough rest for 15 minutes isn’t strictly necessary, but it makes the tortillas much easier to roll out and gives them a softer, stretchier texture. If you’re in a hurry, you can cook a few immediately and let the rest rest while the kids snack.
Preheat your skillet well before cooking; a hot pan prevents the tortillas from drying out and helps them cook quickly and develop small bubbles. We enjoy them hot from the pan. Leftovers can be stored at room temperature for a day or two and then moved to the fridge. Refrigerated tortillas will keep a few weeks but tend to dry out—reheat them briefly to restore pliability. Leftover tortillas make great broiled buttered rounds or quick thin pizza crusts for a low-carb or kid-friendly lunch.
If you try this recipe, I’d love to hear how they turn out. Our family has relied on these tortillas for years—they’re that useful and reliable.
Easy, 4-Ingredient Clean Eating Spelt Tortillas Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 3 reviews
Author: Rebecca Baron
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 1x
Category: Bread
Cuisine: Clean Eating
Description
These tortillas cook in minutes and are versatile for tacos, wraps, and low-carb pizza crusts. I’ve made them hundreds of times and they’re consistently reliable.
Ingredients
Scale
- 2 ¼ Cups Light Spelt Flour or Whole Grain Spelt Flour
- ½ tsp Real Salt
- 3 tbsp Olive Oil
- ½ Cup + 1 tbsp Warm Water
Instructions
- Combine the flour and salt in a mixing bowl.
- Stir in the oil. Add ½ cup of the warm water and mix. Add the remaining tablespoon of water gradually until the dough becomes slightly sticky. You may not need all of it; whole-grain spelt typically requires a touch more water.
- Dust a work surface with extra spelt flour and knead the dough about one minute until it’s soft and no longer sticky.
- Divide the dough into 12 equal balls, cover with a cloth, and let rest for 15 minutes for easier rolling and a softer texture.
- Using a rolling pin, roll each ball into a very thin circle about 6 inches across, rolling from the center to maintain an even shape.
- Heat a skillet over medium heat until hot.
- Cook each tortilla about 30 seconds per side, until small bubbles form and they’re cooked through.
- Serve warm, keep them in a tortilla warmer, or layer on a plate with paper towels and keep in a warm spot.
- Store cooled tortillas in an airtight container. Refrigerate leftovers if not used within a couple of days; reheat briefly before serving.
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