How to Make Perfectly Thin Tortillas with 5 Different Flours

Ingredients

• 120 g Rye Flour (whole‑grain rye (dark rye), sifted)
• 120 g Spelt Flour (whole‑grain spelt, nutty flavor)
• 120 g Einkorn Flour (ancient wheat, weak gluten, whole‑grain)
• 120 g Whole Wheat Flour (whole‑grain, easy to work with)
• 120 g Buckwheat Flour (gluten‑free, seed‑derived, strong flavor)
• 1 tsp Salt (fine sea salt)
• 1 tbsp Unsalted Butter (melted; can substitute with neutral oil)
• 120 ml Water (boiling, used to scald the flour)

Instructions

1. Prepare Boiling Water

   Bring 120 ml of water to a rolling boil in a kettle or saucepan.

   Time: PT5M

2. Mix Wet Ingredients

   In a mixing bowl combine 1 tsp salt, 1 tbsp melted butter, and the boiling water. Stir quickly until the salt dissolves.

   Time: PT2M

3. Add Flour and Form Dough

   Add 120 g of the chosen flour (rye, spelt, einkorn, whole wheat, or buckwheat) to the wet mixture. Using a fork, mix until no dry flour remains and a shaggy dough forms.

   Time: PT5M

4. Cool and Chill Dough

   Cover the bowl with a lid or plastic wrap and place it in the refrigerator for 1 hour. This cools the dough and reduces stickiness.

   Time: PT1H

   Temperature: 4°C

5. Divide Dough into Balls

   Remove the dough from the fridge and divide it into three equal portions. Shape each portion into a smooth ball.

   Time: PT5M

6. Rest Shaped Balls

   Place the dough balls back in the refrigerator for another 30 minutes to firm up.

   Time: PT30M

   Temperature: 4°C

7. Flatten and Roll Tortillas

   On a lightly floured surface, pat each ball flat with your hands, then roll with a rolling pin to a thin circle (about 15 cm/6 in diameter). Rotate the dough a quarter turn after each roll pass for even thickness.

   Time: PT15M

8. Preheat Pan

   Heat a 24‑cm (10‑in) non‑stick frying pan over high heat until very hot.

   Time: PT2M

9. Cook Tortillas

   Place one tortilla in the pan. Cook for 30 seconds, flip, cook another 30 seconds, then flip again and cook for a final 30 seconds. Total cooking time per tortilla is about 2 minutes.

   Time: PT2M

10. Keep Warm

    Transfer cooked tortilla to a plate and cover immediately with plastic wrap to prevent drying. Stack tortillas as you finish, flipping the stack halfway through to avoid soggy bottoms.

    Time: PT5M

11. Repeat for Remaining Flours

    Repeat steps 1‑10 for each of the five flours, adjusting the amount of water by a few milliliters if the dough feels too dry or wet (rye and buckwheat may need a touch more water).

    Time: PT30M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

22 g

Fat

3 g

Fiber

3 g