Best 3 Spelt Or Kamut Tortillas Recipes
Indulge in the wholesome goodness of spelt and kamut tortillas, two ancient grains that offer a delightful taste and a wealth of nutrients. Spelt tortillas, crafted from the versatile spelt flour, boast a nutty flavor and a chewy texture, while kamut tortillas, made from the ancient grain khorasan wheat, provide a buttery flavor and a tender bite. Both options are packed with fiber, protein, and essential vitamins and minerals, making them a healthier alternative to traditional wheat tortillas. In this comprehensive guide, we present two delectable recipes for each type of tortilla, allowing you to explore the culinary delights of these ancient grains. Choose from the classic Spelt Tortillas, featuring a simple blend of spelt flour, water, and salt, or venture into the aromatic realm of Herb-Infused Spelt Tortillas, where fresh herbs like cilantro and parsley add a burst of flavor. For kamut lovers, the Kamut Tortillas recipe showcases the natural goodness of kamut flour, while the Kamut Tortillas with Roasted Red Peppers and Spinach elevate the taste experience with a vibrant filling of roasted red peppers, spinach, and tangy feta cheese. With these diverse recipes, you can create a symphony of flavors that cater to your palate and dietary preferences.
Check out the recipes below so you can choose the best recipe for yourself!
SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD
This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture that appeal to whole grain lovers, as well as people who claim they don't like whole wheat bread.
Provided by Melissa Johnson
Categories Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Autolyse
- Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
- Bulk Fermentation
- Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
- Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
- With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
- Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
- Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
- Pre-Shape, Bench Rest, Shape
- Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
- Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
- Shape the dough. Here are some videos if you want shaping pointers.
- Flour the top of the dough, flip it into your proofing basket and cover.
- Final Proof
- Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
- Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
- Bake
- Preheat your oven to 500F for 30 minutes with your baking vessel inside.
- Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
- Bake at 500F for 20 minutes with the lid on.
- Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
- Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
- Remove the lid and bake for 5-10 minutes more.
HOMEMADE SPELT FLOUR TORTILLAS
You can also use regular flour for this, but I got this from a friend and she uses freshly ground spelt berries for this. Spelt is lighter tasting than whole wheat and it's better for you than white. There's no shortening, so it's healthier, and no kneading.
Provided by WI Cheesehead
Categories Breads
Time 1h
Yield 8 tortillas
Number Of Ingredients 5
Steps:
- In a bowl, mix all ingredients well.
- Cover and let sit in a warm place for 20 minutes.
- Divide into 8 equal parts and let sit, covered, another 20 minutes.
- Roll each ball out to a 6- or 7-inch circle shape. I've found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you're right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
- Preheat a skillet on medium high heat.
- Place a tortilla into the skillet and watch until bubbles form. This won't take long.
- After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.
- Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.
- Refrigerate for later or remove the paper towels and freeze.
Nutrition Facts : Calories 125.7, Fat 2.5, SaturatedFat 0.3, Sodium 362, Carbohydrate 23.1, Fiber 3.5, Sugar 2.2, Protein 4.8
HOME MADE SPELT TORTILLAS
I read the labels on what I buy in the grocery store and I didn't much care for all the "extra" things I found in the packaged tortillas so I decided to make an executive decision and make my own. Now I'm so glad I did.
Provided by Jo Zimny
Categories Flatbreads
Time 1h45m
Number Of Ingredients 4
Steps:
- 1. Heat up your cast iron fry pan or tortilla grill on high heat. The grill has to be very hot. Mix all the ingredients together well.
- 2. Cover in a bowl, let sit in a warm place for 20 minutes.
- 3. Remove from the bowl and form into 8 equal sized balls. Let sit in a warm place for 20 minutes.
- 4. When time is up remove one ball at a time and roll out in a thin circle.
- 5. Put the rolled out tortilla on the grill and heat until you see bubbles on top of the tortilla. Check underneath to make sure it's not burning.
- 6. You should see little dark bubbles under the cooking tortilla, flip it over and cook for another 35-45 seconds or if smoke appears.
- 7. Repeat with each tortilla. Store them in a plastic bag wrapped in a moist paper towel. These will dry out if not kept moist.
- 8. Refrigerate in the bag with the moist paper towels until you are ready to serve. You can freeze these but remove the paper towel if you do.
- 9. When you serve these, top with whatever you enjoy on a tortilla, roll up and enjoy.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the taste of your tortillas.
- Don't overwork the dough: Overworking the dough will make the tortillas tough and chewy.
- Be patient: Making tortillas takes time and practice. Don't get discouraged if your first few attempts aren't perfect.
- Have fun! Making tortillas is a great way to relax and de-stress.
Conclusion:
Spelt and kamut tortillas are a delicious and healthy alternative to traditional wheat tortillas. They are easy to make and can be used in a variety of recipes. Whether you are looking for a gluten-free option or simply want to try something new, spelt and kamut tortillas are a great choice. Enjoy the recipes provided in this article!
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