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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/kamut-flour-tortillas-recipe/