Friday, June 5, 2015

Sprouted Spelt (or other wheat type grain) Tortillas

Alright guys, it's a Friday night. I'm making this quick. (I heard you cheering that. Offended...)

I haven't been making tortillas for very long. It is so easy, though, I'm actually really bummed I didn't start making them a long time ago. They are a serious breeze, and as with all things in life, the more you make them, the easier it becomes. We eat these at least three times a week -- sometimes daily.


2 cups (approximately) sprouted wheat/spelt/kamut flour
1 tsp salt
Dash baking soda (optional)
2/3 cup (approximately) fat, lard/butter/tallow/coconut oil
Enough water


Mix flour, salt, and baking soda. Cut in fat of choice. I just use my hands and mix the butter/lard/tallow/coconut oil into the flour until I have pea sized bits of fat milling around in there... sort of like making pie crust. Be careful about this part: mix water in little by little until you have a malleable dough. You want it to be firm-ish, like bread dough. Roll the dough into walnut sized balls, and cover somehow (to keep them from drying out). Let these sit for half an hour before rolling and cooking.

To cook, heat a skillet or frying pan on medium heat. I prefer my pan to be already hot when I start cooking these babies. Roll these flat with your rolling pin, and cook them as you go. Cook for a few seconds on one side, flip the tortilla and repeat. Remove from pan. Eat with beans and rice, meat and beans, liver, fish, lettuce and cheese, butter, sour cream, cream cheese, or love.

Cook tips:
  • Greasing pan well between each tortilla makes for a more foldable tortilla in the end.
  • Once you get a feel for the dough, you can actually skip the half hour sitting time before rolling. I prefer to let my dough sit, but it is possible to make it work skipping that step.
  • After you cook these (if you aren't eating the that very second), cover the plate with another plate, inverted. This will keep the tortillas from drying out, and inadvertently becoming tostadas.
  • These keep in the fridge for excellent left overs.
  • The dough can also be saved in the fridge for a few days.


  1. I'm going to try this. I know it's common to use lard for tortillas. Where do you get your lard?

    1. I buy pig fat, and render is myself. The best sources locally are Real Foods, or there's a nice farm out in West Valley called Utah Natural Meats. It is super easy to do. Utah Natural Meats has amazing prices for meat, organs meats, and pig and beef fat. Let me know if you ever want me to grab you some sometime. We really don't live to far away from each other really. We can have a lard rendering party. ^.^

    2. The Real Foods in Heber never has lard (or do you mean you buy pig fat from Real Foods?) Does the Real Foods in Sugar House have lard? Dave shops in Sugar House for me when he's there.

      That's pretty awesome you render your own. I would like to see how it's done before I commit to buying pig fat. Let me know when you're doing it and I'd like to come see. I'll email you for your phone number cause I don't think I have it!

    3. Not lard, sorry. It is fat only that they sell. But honestly, rendering it is easy-peasy. I'll write a post about it, and you can come over and see that it takes five minutes. ha ha We can have an excuse to make cookies, and the kiddies can play in the pond out back.