Kamut Flour Tortillas Recipe

Introduction

These Kamut flour tortillas are a wholesome twist on a classic favorite. Made with nutty Kamut flour and coconut oil, they’re soft, pliable, and perfect for wraps or tacos. Enjoy a homemade touch that’s both simple and satisfying.

Ingredients

• ¼ cup coconut oil
• 2 cups Kamut white flour
• ½ teaspoon salt (or 1 teaspoon kosher salt)
• ¾ cup cold water

Instructions

1. Step 1: Measure the solid coconut oil into a small dish and place it in the freezer for 5 minutes to firm up.
2. Step 2: In a food processor fitted with a steel blade, combine the Kamut flour and salt. Pulse a few times to mix.
3. Step 3: Add the chilled coconut oil to the flour mixture and pulse until the texture resembles coarse crumbs.
4. Step 4: Pour in the cold water and process the ingredients until a cohesive dough forms.
5. Step 5: Turn the dough onto a lightly floured surface and knead it gently for about 1 minute until smooth.
6. Step 6: Cover the dough with a damp cloth and let it rest for 10 minutes to relax the gluten.
7. Step 7: Prepare your workspace with parchment paper and heat a heavy skillet or griddle over medium-high heat, cast iron works best.
8. Step 8: Divide the dough into 8 equal portions. On a floured board, flatten each piece and roll it into an 8-inch round. For thicker tortillas, roll to about 6 inches.
9. Step 9: Place each rolled tortilla on parchment and cover lightly with a cloth. Keep them covered until cooking to prevent drying out. If stacking, place parchment between each tortilla.
10. Step 10: Cook one tortilla on the hot griddle until bubbles appear and the bottom has light brown spots, about 15–30 seconds. Flip and cook the other side similarly.
11. Step 11: Transfer cooked tortillas to a plate and cover with a clean dishcloth to keep warm and soft. Repeat cooking with remaining tortillas and serve warm.

Tips & Variations

• Use a tortilla press if you have one to get perfectly even rounds quickly.
• For a more pronounced coconut flavor, lightly toast the tortillas after cooking.
• Substitute water for milk or buttermilk for a softer texture with richer flavor.
• If you don’t have Kamut flour, whole wheat flour can be a good alternative, though the texture will differ slightly.

Storage

Store cooled tortillas in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze them separated by parchment paper for up to 2 months. Reheat tortillas on a hot skillet or wrapped in a damp paper towel in the microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular wheat flour instead of Kamut flour?

Yes, regular whole wheat or all-purpose flour can be used, but the flavor and texture will be slightly different since Kamut has a distinct nutty taste and a lighter texture.

How do I keep tortillas from tearing when rolling?

Ensure the dough is well rested so the gluten can relax, and use enough flour on your surface and rolling pin. Roll gently from the center outwards and don’t stretch the dough too thin if you want a sturdier tortilla.

Kamut Flour Tortillas Recipe

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4.4 from 106 reviews

Delicious homemade Kamut Flour Tortillas made with simple ingredients like Kamut white flour, coconut oil, and water. These soft, slightly nutty tortillas are perfect for wraps, tacos, and more, prepared on a hot griddle for a quick and satisfying flatbread.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 tortillas 1x
• Category: Bread
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tortilla Dough

• ¼ cup coconut oil (solid)
• 2 cups Kamut white flour
• ½ teaspoon salt (or 1 teaspoon kosher salt)
• ¾ cups cold water

Instructions

1. Chill Coconut Oil: Measure out the solid coconut oil and place it in a small dish. Transfer it to the freezer for about 5 minutes to firm up before incorporating it into the dough.
2. Mix Dry Ingredients: Add the Kamut white flour and salt into the food processor bowl. Use the steel blade to pulse a few times until combined evenly.
3. Incorporate Coconut Oil: Add the chilled coconut oil to the flour mixture. Pulse again until the mixture resembles coarse crumbs, ensuring the oil is well distributed.
4. Add Water and Form Dough: Pour in the cold water and process continuously until the mixture forms a cohesive dough that pulls away from the sides of the bowl.
5. Knead Dough: Turn the dough out onto a lightly floured surface. Knead gently until smooth, about 1 minute. Avoid overworking.
6. Rest Dough: Cover the dough with a damp cloth and let it rest for 10 minutes to relax the gluten and make it easier to roll out.
7. Prepare Cooking Surface: Tear off a piece of parchment paper to place rolled tortillas on. Heat a heavy skillet or griddle, preferably cast iron, over medium-high heat until hot.
8. Shape Tortillas: Divide the rested dough into 8 equal pieces. On a floured surface, flatten each dough ball and roll into an 8-inch round tortilla, or about 6 inches if you prefer thicker tortillas. Alternatively, use a tortilla press.
9. Keep Tortillas Covered: Place each rolled tortilla on parchment paper and cover with a light cloth to prevent drying. Do not stack uncooked tortillas directly; use parchment paper between them if stacking.
10. Cook Tortillas: Place one tortilla on the hot griddle. Cook for 15-30 seconds until bubbles form and the bottom has light brown spots. Flip with a metal spatula and cook the other side for another 15-30 seconds until spots develop.
11. Keep Warm: Transfer cooked tortilla to a plate and cover with a dishcloth to trap steam and keep soft. Repeat cooking with remaining tortillas.
12. Serve: Serve the warm Kamut Flour Tortillas immediately as a delicious flatbread for your meals.

Notes

• Keep the coconut oil cold to ensure a tender tortilla texture.
• Resting the dough helps in easier rolling and softer tortillas.
• Cast iron skillets or heavy griddles work best for even cooking.
• Adjust heat as needed to avoid burning the tortillas.
• Use parchment paper between uncooked tortillas to prevent sticking.
• These tortillas are best enjoyed fresh and warm.

Keywords: Kamut flour tortillas, homemade tortillas, flatbread, healthy tortillas, grain-based tortillas, vegetarian bread