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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. These Kamut flour tortillas are especially delicious and Kamut flour is a great change from traditional flour tortillas.
What You Need to Make Kamut Flour Tortillas:
These are so simple to make and you can whip them up in just a few minutes with these ingredients. Be sure to scroll to the bottom of the post for full instructions.
- Coconut oil
- Kamut white flour
- Salt
- ice water
Cooking the Kamut® Flour Tortillas
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 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.
More Easy Quick Bread Recipes
- 19 Easy Quick Bread Recipes
- Einkorn Wheat Thins
- Spelt Irish Soda Bread
- Zucchini Bread with Brown Sugar
- Lemon Poppy Seed Scones
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- You can use a rolling pin to roll out the tortillas
- Or use a tortilla press to make it easy
- A cast iron griddle and tortilla press
Check out some of our other recipes:
- Sweet Potato Flatbread
- Chipotle Chicken Enchiladas,
- Beef Taco Salads in Tortilla Bowls,
- Shredded Beef Chimichangas
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Kamut Flour Tortillas
If you make this recipe, please leave a star rating and comment.
Ingredients
- ¼ cup coconut oil
- 2 cups Kamut white flour
- ½ teaspoon salt, or 1 teaspoon of kosher salt
- ¾ cups ice water
Instructions
- 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 the 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 it on a workspace. Heat a heavy skillet or griddle, over medium-high heat, cast iron is my choice.
- While the griddle is heating, divide the dough into 8 equal pieces. Dust your work board with flour, flatten each ball into a round disc, and roll into an 8-inch round (or use a tortilla press). 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 lightly 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 the second side develops light browned spots, 15-30 seconds longer.
- Transfer tortilla to a plate and cover with dishcloth. Keeping the tortillas covered with a cloth will trap the steam and keep them soft. Repeat with remaining balls of dough. Serve immediately while still warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can you use a different oil?
absolutely, you can use any cooking oil you have on hand
Just a fair warning these were way too salty for my taste. I was pretty disappointed with the turn out. I checked and most other recipes had about 1/2 as much salt. Other than that the recipe worked fine.
Jamie thank you for your feedback. We call for kosher salt in the recipe which requires about twice as much of a measurement as regular table salt. We revised the recipe to include a measurement for regular table salt as well. Not everyone uses Kosher salt so we will try to keep that in mind in our future recipes.
hi I enjoy your blog very much, and am highly interested in trying out whole grains. I have recently started trying out einkorn which is delicious! i have a question this recipe which i click on the kamut white flour link on the recipe it takes me toBob’s Red Mill Organic Kamut Flour which is whole grain and stone ground. i have gamut grains and a stone ground mill and have tried grinding the kamut and making the tortillas and they didn’t turn out well. i have not come across kamut white flour. can you advice on this please?
Thank you for your comments, Shelly….I have been buying my white Kamut flour online from montanaflour.com in 10 pound bags. I am excited that Amazon will be carrying it soon in 5 pound bags…check it out at Amazon
These tortillas also are great with the All-Purpose, white Einkorn flour. The white einkorn flour is now being sold in several local stores here in the Seattle area. It is packaged in 1 pound packages, you may find it near the Bob’s Red Mill packages.
Shelly, referencing my reply to you on 1/23/2018 I want to pass on this information from Amazon regarding the white Kamut All Purpose flour: “Pat, We’re happy to let you know that the item you requested is now available to order from Amazon.com. Please act quickly – there’s no guarantee that it will remain in stock for long.”
Hope this helps…:)
@shelly,
When they say white spelt, einkorn, kamut (ot khorasan), they mean sifted so sift out bran. I ground all my grains with my WonderMill, then sift the flour with a fine mesh flour sieve. I keep the bran of course, much better than what you can buy. I use it for baking and I also « powder » it in my Vitamix to get bran flour. There will still be some bran and germ in the sifted flour. Depending of the recipes, you can of course use sifted and not sifted whole grain flour. I mill my grains on the pastry setting, the finest ground and I get really good result.
Wasn’t familiar with kamut flour until now. Great recipe. I will try it.
Thanks, Aish…I hope you get to try the Kamut flour 🙂
I’ve never used Kamut flour, but have wanted to, and now I have the perfect recipe to try it out with. These tortillas look so good! Thanks for posting.
Hey, Colleen…I’m so happy you are going to try these tortillas out. You will love the flavor of the Kamut flour. Thanks for your comments. 🙂
I have never made tortillas before from scratch. These look good and I would like to try using Kamut flour.
Oh, Tiffany…you will love these easy to make tortillas! I love using the Kamut flour, it makes great pancakes and waffles too. Thanks for your comments 🙂
These will allow us to enjoy wraps again! Pinning! Thanks for sharing.
These are great tasting, tortillas…Elaine 🙂