Spelt Tortillas

Shelly’s Spelt Tortillas

makes about 12, 9 inch tortillas

takes approximately one hour

From pH Miracle by Dr. Robert Young

Adapted for blood types A,B,O,AB

Dry Mix:

5 cups Vita Spelt™ Flour

2 teaspoons Real Salt™

4 teaspoons seasonings of your choice (Spice Hunter’s Mexican, California Pizza, Herbs d’Provence) optional

1 tablespoon dried onions, optional

1 teaspoon garlic powder, optional

Wet Ingredients:

2-4 leaves chopped fresh basil (optional)

1 can (13.5 oz) coconut milk or 1 ½+ cups water

3 tablespoons olive oil

Mix all dry ingredients in a food processor with a dough s-blade or plastic blade, placing the wet ingredients on top.  Use the pulse-chop action to prevent overheating the motor.  When the dough forms into one big ball, turn out onto a floured flat surface and break off balls and roll them out to about ¼ inch thick – or as thin as desired.  Transfer to an electric pan that has been lightly oiled and heat the tortilla on both sides until you see a few air pockets rise.  Take off the burner and let cool, then wrap in an airtight bag, separated by small sheets of wax paper and keep flat in the refrigerator or freezer. Do not overcook, unless you want a crisped tortilla to use with dips or soups.   You may decrease the liquid and add fresh vegetable juice instead, such as spinach, parsley or carrot.

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