Ancient Grain Tortillas
These fresh-milled ancient grain tortillas are soft, flavorful, and perfect for everyday meals. Made with spelt and kamut, they’re gentle to work with, naturally flexible, and ideal for tacos, wraps, and family dinners.
Equipment
- Grain mill
- Kitchen scale
Ingredients
- 150 grams fresh-milled spelt
- 30 grams fresh-milled kamut (Khorasan wheat)
- ½ tsp fine sea salt
- ½ tsp baking powder optional — for tenderness only
- 3 Tbsp lard or tallow
- ⅓ cup hot water add 1–2 teaspoons only if needed
Instructions
- In a medium bowl, whisk together the spelt, kamut, salt, and baking powder (if using).
- Add the lard and work it into the flour with your fingers until the mixture looks like damp sand. There should be no visible chunks of fat.
- Start with ⅓ cup hot water and mix until a dough forms. Only add additional water by the teaspoon if the dough feels dry.Goal: soft and pliable, not sticky.
- Knead gently for 30-60 seconds, just until smooth.Do not over-knead — ancient grains form gluten quickly and break down just as fast.
- Cover and rest for 40-50 minutes.
- Divide the dough into 8-10 equal balls.
- Roll each ball into a 7-8 inch circle. They should be thin, but not paper-thin.
- Preheat a dry cast-iron skillet over medium-high heat for 3–5 minutes.Cook each tortilla 45–60 seconds on the first side.Flip and cook 20–30 seconds on the second side.
- Stack cooked tortillas immediately in a towel to trap steam and keep them soft.
Notes
Storage & Reheating
- Store cooled tortillas in an airtight container
- Refrigerate up to 5 days
- Freeze with parchment between layers
- Reheat briefly in a dry skillet for best texture