I love the taste of these Kamut flour tortillas and they are so easy to make. With a few simple ingredients they can be stirred up, rolled and on the griddle in just a few minutes.
Tortillas have many uses as in burritos, tacos, wraps, crispy chips and so much more. They are always a delicious accompaniment to your favorite Southwestern meal, just butter a hot tortilla, roll it up and enjoy.
Getting the correct temperature when cooking these tortillas is the most challenging part of making these babies. The griddle should be really hot so they cook within 15-30 seconds on each side but not so hot as to have them burn. Depending on your type of heating unit you may need to experiment a little. Hint…make a double batch! I would love to have a cast iron griddle with an automatic thermostat!
We like the slightly nutty taste of the kamut flour used in these kamut flour tortillas, the dough is easy to roll and comes off the griddle thin, soft and delicious. Any tortillas that are not gobbled up can be stored in the freezer for a quick reheat another day. Just stack the tortillas with a piece of parchment paper between each tortilla, slide them into a closable plastic bag and boom, fresh tasting tortillas anytime.
- Serves: 8
- Serving size: 1 tortilla
- Calories: 148
- Fat: 3
- Saturated fat: 0
- Trans fat: 0
- Carbohydrates: 21
- Sugar: 0
- Sodium: 291
- Fiber: 3
- Protein: 3
- Cholesterol: 0
- ¼ cup coconut oil
- 2 cups Kamut white flour
- 1 teaspoon of kosher salt
- ¾ cups ice water
- Measure out the solid coconut oil and add it to a small dish, transfer to the freezer for 5 minutes.
- Add the flour and salt to the work bowl of a food processor. Using the steel blade, pulse to combine. Add the cold coconut oil and pulse until mixture resembles coarse crumbs. Add the ice water and process until a cohesive dough forms.
- Turn dough out onto a lightly floured board and knead until smooth, about 1 minute.
- Cover the dough with a damp cloth and let rest for 10 minutes.
- Tear off a portion of parchment paper and place on a work space. Heat a heavy skillet or griddle, over medium-high heat, cast iron is my choice.
- While the griddle is heating, divide dough into 8 equal pieces. Dust your work board with flour, flatten each ball into a round disc and roll into a 8-inch round. If you like a thicker tortilla roll to about 6-inches. Place rolled tortilla onto the prepared parchment paper, cover with a light cloth and proceed with the remaining tortillas. Keep the rolled tortillas covered with the cloth until cooked. Do not stack the uncooked tortillas directly on top of each other, parchment paper between them will prevent them from sticking to each other.
- Place one rolled tortilla on the griddle and cook until bubbles form on the top and the bottom side has light browned spots, 15-30 seconds. It may be necessary to adjust the temperature of the griddle. Flip tortilla with a metal spatula and cook until second side develops light browned spots, 15-30 seconds longer. Transfer tortilla to a plate and cover with dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.