Homemade Whole Wheat Tortilla | Healthy Basic Recipe

In a large bowl, measure out 150 g of spelt flour, corn flour, and baking powder, then mix thoroughly. Add the solid coconut oil, sunflower oil, 100 ml of water, and a pinch of salt. Knead by hand to form a flexible but firm dough. Flour the work surface with the remaining 15 g of spelt flour, place the dough on it, and knead thoroughly once more. Return it to the bowl and let it rest for 15 minutes.

After resting, divide the dough into 4 equal parts. Form each into a ball, then use a rolling pin to roll them into round flatbreads about 4 mm thick. Heat a non-stick pan dry over medium heat. Cook both sides of the tortillas for 1-2 minutes. They are ready when the dough starts to puff up and small brown spots appear on the surface. Remove the cooked flatbreads and immediately cover them with a clean kitchen towel.

Let the tortillas rest under the kitchen towel for at least 10 minutes to soften from the steam. After this, you can fill them with your favorite toppings.