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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.
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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
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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!
I prefer everything homemade and these look so simple and easy to make it at home. Thanks for sharing this recipe.
Yes, they really are easy to make and the taste is so much better than store-bought. Thanks for your comments 🙂
I have never heard of kamut flour, but I just looked it up and I’m intrigued. These tortillas look great. Homemade is the way to go!
Thank you, Dominique….you will be pleasantly surprised when you taste these Kamut Flour Tortillas 🙂
Never made homemade tortillas before! Now I want to try!
Go for it, Suzy…you will love them! Thanks for stopping by 🙂
I have never made homemade tortillas – but these looks so good that I have to try them. Yum!
I’ve never made my own tortillas before, but you have inspired me. These look scrumptious!
Thanks, Lucy….I am confident that you will enjoy making and eating these tortillas 🙂
Those look so beautiful. I could just roll them up and eat as is.
Thanks, Ginny….These are our favorite tortillas and good anytime. Try them for breakfast with scrambled eggs and salsa 🙂 yum!
Home made tortilla are always the best,plus you know whats gone in
Hi, Jagruti….The Kamut flour is so much tastier than the traditional flour and it is easy to make these tortillas. 🙂
Yes! I love tortillas that are made with different flours. This kamut flour tortillas look so delicious! Like seriously! I can not wait to try them.
Thank you Elaine, These tortillas are really delish! I hope you enjoy them as much as we do 🙂
Wow! I love love love homemade rotis, but never tried to make tortillas from scratch. This could be a super fun thing to do this week!
Tina, these are really easy to make and super tasty! Thanks for your comments 🙂
I think you just convinced me to make homemade tortillas. I don’t know why I haven’t before, but all it took was your suggestion of spreading butter on a hot fresh tortilla. MUST.
Jeni, these are sooooo much tastier than store bought! I really think you will like them. Thanks for your comments 🙂