Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Spelt or Kamut Tortillas 3.7 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Whole-wheat kamut and spelt create tortillas with a nuanced, nutty flavor and a sturdy (in a good way) texture, as well as sound nutritional benefits. Ingredients 1 cup spelt or kamut flour, plus more for surface ¼ teaspoon baking powder ¼ teaspoon coarse salt 3 tablespoons low-fat sour cream ⅓ cup low-fat buttermilk Directions Combine flour, baking powder, and salt in a medium bowl. Add sour cream and buttermilk, and mix with your hands until a dough forms. Turn onto a lightly floured surface, and knead for 5 minutes. Cover with plastic wrap, and let rest for 30 minutes. Cut dough into 4 equal pieces. Using a lightly floured rolling pin, roll each piece into 8-inch rounds, less than 1/8 inch thick. Place tortillas on a parchment-lined baking sheet, layering parchment between each to prevent sticking. Cover with parchment, then with a damp kitchen towel. Let rest for 30 minutes (or cover and refrigerate overnight). Place a cast-iron skillet over medium heat. Cook tortilla until brown spots appear, about 1 minute per side. Transfer to a plate, and cover with parchment and then a damp towel. Repeat. Serve immediately. Cook's Notes You can swap spelt flour for white or whole-wheat flour in almost any recipe. Expect a slightly more robust flavor than regular whole wheat provides. Rate it Print