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Kamut Flour Tortillas

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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.

Kamut flour tortillas are thin, soft and easy to make with just a few simple ingredients.
Kamut flour tortillas

 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

Kamut® Flour Tortillas
Kamut® Flour Tortillas

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.  

Kamut Flour Tortillas
Kamut® Flour Tortillas

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!

Kamut Flour Tortillas
Kamut® Flour Tortillas

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. 

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Kamut flour tortillas are thin, soft and easy to make with just a few simple ingredients.

Kamut Flour Tortillas

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Kamut flour tortillas are thin, soft and easy to make with just a few simple ingredients. They are always a delicious accompaniment to your favorite Southwestern meal, just butter a hot tortilla, roll it up and enjoy.

Ingredients

  • 1/4 cup coconut oil
  • 2 cups Kamut white flour
  • 1/2 teaspoon salt (or 1 teaspoon of kosher salt)
  • 3/4 cups ice water

Instructions

  1. Measure out the solid coconut oil and add it to a small dish, transfer to the freezer for 5 minutes.
  2. 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.
  3. Turn dough out onto a lightly floured board and knead until smooth, about 1 minute.
  4. Cover the dough with a damp cloth and let rest for 10 minutes.
  5. Tear off a portion of parchment paper and place on a workspace. Heat a heavy skillet or griddle, over medium-high heat, cast iron is my choice.
  6. 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 an 8-inch round. If you like a thicker tortilla roll to about 6-inches.
  7. 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.
  8. 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.
  9. 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 Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 269mgCarbohydrates: 24gFiber: 2gSugar: 1gProtein: 4g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Click here to follow us on Instagram!

Please leave a comment on the blog or share a photo on Instagram

Kamut flour tortillas are thin, soft and easy to make with just a few simple ingredients.

Kamut Flour Tortillas

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Kamut flour tortillas are thin, soft and easy to make with just a few simple ingredients. They are always a delicious accompaniment to your favorite Southwestern meal, just butter a hot tortilla, roll it up and enjoy.

Ingredients

  • 1/4 cup coconut oil
  • 2 cups Kamut white flour
  • 1/2 teaspoon salt (or 1 teaspoon of kosher salt)
  • 3/4 cups ice water

Instructions

  1. Measure out the solid coconut oil and add it to a small dish, transfer to the freezer for 5 minutes.
  2. 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.
  3. Turn dough out onto a lightly floured board and knead until smooth, about 1 minute.
  4. Cover the dough with a damp cloth and let rest for 10 minutes.
  5. Tear off a portion of parchment paper and place on a workspace. Heat a heavy skillet or griddle, over medium-high heat, cast iron is my choice.
  6. 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 an 8-inch round. If you like a thicker tortilla roll to about 6-inches.
  7. 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.
  8. 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.
  9. 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 Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 269mgCarbohydrates: 24gFiber: 2gSugar: 1gProtein: 4g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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Please leave a comment on the blog or share a photo on Instagram

Have you made these kamut flour tortillas? We would love to see a picture. Tag us on Instagram.

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Shawn

Wednesday 17th of June 2020

Can you use a different oil?

Dahn Boquist

Wednesday 17th of June 2020

absolutely, you can use any cooking oil you have on hand

Jamie

Sunday 4th of August 2019

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.

Dahn Boquist

Monday 5th of August 2019

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.

shelly

Tuesday 23rd of January 2018

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?

Pat

Wednesday 24th of January 2018

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...:)

Pat

Tuesday 23rd of January 2018

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.

Aish Das-Padihari

Wednesday 20th of September 2017

Wasn't familiar with kamut flour until now. Great recipe. I will try it.

Pat

Wednesday 20th of September 2017

Thanks, Aish...I hope you get to try the Kamut flour :)

Colleen

Tuesday 19th of September 2017

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.

Pat

Tuesday 19th of September 2017

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. :)

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