This healthy whole grain tortilla recipe is made with nutritious spelt & avocado. Soft, wrappable tortillas you can stuff with your favourite fillings!
This healthy whole grain tortilla recipe is the latest in my series of doughs using spelt flour and avocado – a truly magical formula. Please do check out my recipes for Mushroom Wellington with Spinach, Spelt Pastry Pie with Veggies and Ricotta and Whole Grain Pot Stickers with Tofu if you want to know more about using avocado as a healthy pastry fat, or see just how flexible this dough recipe can be – gossamer-thin whole grain filo pastry, handmade whole grain dumpling wrappers, and now soft, chewy, whole grain tortillas!
The dough is soft, supple and easy to work with. It’s not delicate or fussy. It doesn’t need to be handled gently or with experience and skill.
It comes together in seconds in a food processor and rolls out like a dream. No significant kneading, and as it’s unleavened, no time waiting for it to rise. Easy recipes can be a rarity on this site, but this healthy whole grain tortilla recipe definitely is!
Whole grain spelt flour is nutty and delicious, but for an extra flavour boost I have also blended fresh herbs into the flour before adding the other ingredients. Adding the herbs in this way chops them extremely finely, thoroughly incorporating them into the flour and scenting the whole dough.
A couple of minutes in a nice, hot, heavy pan is all you need. To preserve your ultra-healthy, handmade tortillas for a time when you really can’t be bothered to make your own bread, cut 10cm squares of baking paper and use them to separate the tortillas. Wrap well and freeze. Freezing is the very best way to maintain the flavour and texture of these tortillas, as with all bread. To reheat from frozen, leave on the counter to defrost for about 20 minutes, then wrap in a clean, lightly damp towel and heat in a 200c oven for about 10 minutes.
A happy, nutritious, healthy whole grain tortilla recipe. Easy to make, soft enough to wrap and a great staple to have in the freezer.
Whole grain tortilla wraps
Ingredients
- 270 g whole grain spelt flour
- 90 g/1 medium avocado flesh
- 1 teaspoon salt
- handful fresh coriander both stems and leaves are fine
- freshly boiled water
Instructions
- Using a food processor, thoroughly blend the fresh coriander into the flour, so there are only specks of green in the flour. If you don’t have a food processor, this recipe is still achievable - just chop the coriander as finely as possible and stir into the flour.
- Add the avocado flesh and salt and blend to fully incorporate into the dough.
- With the food processor running, add water, a little at a time, until a smooth, moist (but non-sticky) dough forms. If you are making the dough by hand, the process is the same, just mix it as best you can with your hands and give it a little knead so it forms a uniform dough. You can use the dough straight away, but if you don't need it immediately, wrap in clingfilm and rest at room temperature.
- To cook, heat a heavy-bottomed frying pan (I used a cast-iron skillet) over medium heat until very hot, but not smoking - you don’t need any oil in the pan.
- Divide the dough into six even pieces - keeping the waiting dough balls covered with clingfilm or a tea towel as you work to stop them drying out.
- Roll out the first tortilla and add it to the pan - it should bubble in about a minute and be spotted brown on the heated side. If it takes longer than that, the tortilla will dry out before it browns and become tough and inflexible, so bear this in mind when you're cooking the first one - you may need to adjust the heat. Flip the tortilla after that first minute and cook for another minute to brown the other side.
- Keep the cooked tortillas soft as you work by wrapping the stack in a clean, lightly damp tea towel. If you want them warm as well, put the wrapped tortillas in a low oven as you go. You can roll each tortilla, then cook, but if you’re deft with a rolling pin you can roll the next one out as the previous one cooks. It’s probably best not to roll all the tortillas out together as there’s a danger they will stick to each other, or the table, and cause you immense frustration.
