Nutrition Monday ~ Yo Quiero Quick Spelt Tortillas

Tortillas were required.  We had none.  Nor did I have the time to wait for a yeast dough to rise, and loading four kids up to "run out" and grab a bag of them were out of the question.  It was 5:00 and I needed them for dinner that night.  Solution: a new recipe to make up.  Hallelu.  Making up recipes is so exhilarating, I tell you.  My kids got in on the fun, too. They said we were a tortilla factory now.  I said child labor laws prohibit us from becoming a factory.  Detecting a spontaneous, drawn-out, history/social studies lesson, they pretended to know what I was talking about.

From start to finish, this took us 35 minutes (with an 18 minute leave-alone, clean-up-the-kitchen-while-you-wait time).  It would've taken me at least that long to lug the kids to and from the nearest store so we could purchase a store-bought package, which aren't nearly as nutritious.  This recipe yields 2 dozen little taco-sized tortillas, and would make a dozen burrito-sized ones.

"Mommy, can I have just tortillas for dinner?"
"No."
"Can I have just tortillas for breakfast?"
"No."
"Can they be for snack tomorrow?"
"No."
"Are we ever going to eat them?"
"Not if I eat them all first."
"Daddy!  Mommy's being selfish!  Hurry!"


You will need:

To buy in bulk.  (Just kidding.)

3 1/2 Cups whole grain flour, such as spelt
1 teaspoon Celtic sea salt
1/2 teaspoon baking powder
1/2 cup coconut oil (expeller-pressed doesn't taste like coconut)
1 cup hot water

Mix all ingredients together.  Use the dough hook if you have a Kitchen Aid.

Kneed (with the dough hook if you have it) for 3 minutes.

Cover for 15 minutes.

Then form into little dough balls (12 for bigguns or 24 for taco-sized) and cover to keep them from drying out.

Roll them out, one at a time.  Um, no.  We're not perfectionists.

Slap the uncooked tortilla onto a hot griddle.  Cast iron is preferred.  Flip once little bubbles appear.

Cover the finished tortillas with a towel while they wait for their little friends to join them in tortilla maturation.

There you have it, folks.  We made quesorritos with ours.  Queso what-oes?  My mama's ingenious recipe.  It's a mix between quesadillas and burritos.  She is one smart woman, I tell you.

And if you want to go hog wild, use homemade refried beans, cheese, creme fraiche, and salsa.  But that would just be overboard, right?  I mean, who would ever go that far, seriously?

~ View more riddlelove recipes here. ~

This is a contributing post to Tuesday Night Supper Club & Vegetarian Foodie Friday.