Recipe: Spelt Tortillas (using sour cream and buttermilk)

SPELT TORTILLAS

"Homemade flour tortillas are remarkably tastier than store-bought. Spelt flour brings whole-grain's virtue but creates a softer result. These tortillas work well tor tacos, or you can use them to make a sweet treat: Spread with your favorite nut butter, top with bananas, and drizzle with honey."



3 cups spelt flour, plus more for dusting
3/4 teaspoon baking powder
1 teaspoon coarse salt
1/2 cup plus 1 tablespoon sour cream
1 cup buttermilk

In a bowl, combine flour, baking powder, and salt. Add sour cream and buttermilk, and mix with your hands until a dough forms.

Turn onto a lightly floured surface, and knead until dough is smooth and springs back when pressed, 5 minutes. Cover with plastic wrap, and let rest for 30 minutes.

Divide dough evenly into 12 pieces. Using a lightly floured rolling pin, roll each piece into an 8-inch round, less than 1/8-inch thick. Place rounds on a parchment-lined baking sheet, layering parchment between each to prevent sticking. Cover with parchment then with a damp kitchen towel. Let rest for 30 minutes (or cover and refrigerate overnight).

WHEN READY TO COOK:
Heat a cast-iron skillet over medium. Working with one piece at a time, cook dough, turning once, until brown spots appear, about 2 minutes per side. Transfer to a plate, and cover with parchment and then a damp towel.

Serve warm. (Tortillas can be frozen between layers of parchment in a resealable plastic bag up to 1 month. Thaw at room temperature.)

Makes 12 tortillas
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: A New Way to Bake From the Kitchens of Martha Stewart by Martha Stewart Living