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Homemade Whole Wheat Tortillas
(0)
45 min
Knuspr-Küche
Frisch, gesund und unglaublich vielseitig: Diese selbstgemachten Vollkorn-Tortillas aus Dinkel- und Maismehl sind die perfekte Basis für Ihre mexikanischen Lieblingsgerichte. In weniger als einer Stunde zaubern Sie weiche, aromatische Fladenbrote ohne unnötige Zusatzstoffe. Ob für Tacos, Burritos oder Quesadillas – der nussige Geschmack des Dinkelvollkornmehls verleiht Ihren Wraps das gewisse Extra.
Preparation method
Prepare the dough
In a large bowl, mix 150 g whole wheat spelt flour with the corn flour and baking powder. Add coconut oil, sunflower oil, 100 ml water, and a pinch of salt. Knead everything with your hands to form a firm dough.
Dust the work surface with the remaining 15 g whole wheat spelt flour. Place the dough on it and knead thoroughly again. Return to the bowl and let rest for 15 minutes.
Shape and Bake
Divide the dough into 4 equal pieces and form each piece into a ball. Roll out the balls with a rolling pin into round flatbreads about 4 mm thick.
Chef's tip
For a gluten-free version, you can replace the spelt flour with a gluten-free flour mix, whereby the amount of water may change slightly.
Ingredients
Nutritional values
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