Homemade Whole Wheat Tortillas

Prepare a large bowl, pour in 150 g of spelt flour, corn flour, and baking powder, and mix. Then add coconut oil, sunflower oil, 100 ml of water, and salt to the bowl and knead the mixture with your hands to form a firm dough. Next, flour your work surface with 15 g of spelt flour, turn out the prepared dough onto the floured surface, and knead it thoroughly once more with your hands. Then return it to the bowl and let it rest for 15 minutes.

After the specified time, divide the dough into 4 equal parts, shape each into a ball, and roll it out with a rolling pin into a round flatbread about 4 mm thick. Next, prepare a non-stick pan, heat it dry over medium heat, and cook each flatbread on it for 1⁠–⁠2 minutes per side. The flatbreads should puff up during cooking, and small black blisters should form on their surface. After cooking, remove each flatbread from the pan and cover it with a kitchen towel.

Let the cooked flatbreads rest under a kitchen towel for at least 10 minutes. After this time, you can serve them.