by Janis Betz
2 C. white spelt flour
1/2 t. sea salt
1/2 C. water
1/4 C. olive oil
For an Italian tortilla/wrap add:
1/4 t. garlic powder
1/2 t. onion powder
1/4 t. leaf marjoram or 1/8 t. ground marjoram
1 t. leaf basil or 1/2 t. ground basil
1 t. leaf oregano or 1/2 t. ground oregano
For a Spanish tortilla/wrap add:
1 t. ground cumin
1/2 t. ground coriander
1/2 t. onion powder
Mix dry ingredients together. Add the water and oil. Mix with a fork. Knead for 5 minutes. Roll out very thin. Place in a dry or lightly oiled heated skillet at medium heat. Cook for 1 minute on each side.
Experiment and make filled pockets. Place your favorite filling (mozzarella cheese and pesto if making an Italian wrap or pie filling if making a plain wrap) in the center of an uncooked wrap and fold the dough over, pinching edges together. Bake at 350º for 10-15 minutes.
