This recipe is good for making tortillas a head of time or you have the option to freeze or refrigerate them. Makes 8.
2 cups spelt flour
1 teaspoon salt
1 1/2 teaspoon baking powder
1 tablespoon olive oil
3/4 cup hot water
Mix together all the ingredients in a bowl.
Cover and let sit in a warm place for about 20 mins. covered.
Divide into 8 equal parts and let it rest again for approximately 20 mins covered.
Prepare a flat surface and roll out to a 6-7 inch circle shape. If the flour is to wet you can cover it with a oiled plastic sheet (ziploc bag). Keep turning and rolling until it is paper-thin.
Prerheat a skillet on medium high heat.
Place a tortilla on the skillet and watch until bubbles form. This won’t take long to see.
After bubbles form, and the bottom is light brown or there are dark spots, cover and press down once or twice and cook for about 30-45 seconds.
Cook remaining tortillas, watching carefully and place in a plastic bag with a wet paper towel in between each tortilla to keep them soft and moist. refrigerate for later or remove paper towels and replace with parchment paper and freeze.