2 cups (8 ounces) whole spelt flour or white whole wheat flour
1/2 teaspoon salt
3 tablespoons (1 1/4 ounces) vegetable oil
1/2 cup warm water is using spelt flour, 2/3 cup warm water if using whole wheat flour
Combine the flour and salt in a medium mixing bowl or food processor and mix together. Add the oil and mix into the flour thoroughly. Mix in the warm water (with the machine running, if using food processor). You’ll want a dough that’s soft, the spelt or whole grain flour will absorb liquid as it sits. Once the dough is mixed, let sit, covered, for 20 minutes.
Turn out the dough onto a lightly floured surface, knead it a couple of times, and pat into an even disk. Cut the dough into 10-12 pieces, and roll each piece into a ball. Cover the balls with plastic wrap or a dish towel and let them rest for 20 minutes. If you have a tortilla press, use it to flatten each ball. If you’re rolling the tortillas by hand, take one of the balls and flatten into a small disk. Using a floured rolling pin on a lightly floured work surface, roll the tortillas into a very thin, flat round about 6-8 inches in diameter.
Heat a heavy, ungreased griddle over medium-high heat. Toss a tortilla onto the griddle and let it heat on one side for about 1 minute, until it begins to brown in spots, then use tongs to lift and flip the tortilla to bake it on other side, about 1 minute. While the first tortilla is baking, roll the second one out. Transfer the baked tortilla to a plate and toss the next tortilla onto griddle. Repeat until all tortillas are rolled and baked. You may stack the tortillas and cover them with a towel to keep them soft and warm until you’re ready to use. You may also refrigerate tortillas for up to 1 week or freeze tortillas in an airtight container for up to 2 months.