…and Then Everything Went KAMUT!

On my road to cleaner eating I have come across quite a few road blocks before of my allergies. Things that are healthy, turn out to have the things I am allergic to in them. Things don’t get much more frustrating then that.

Searching for the simplest thing, – like tortillas – turns out in the end to be a frustrating an futile endeavour.

The only brand of tortilla I could find, that I could have and that seemed to be on the healthier side turned out to have an assortment of odd ingredients that definitely do not count as ‘clean’. Does anyone know what L-Cysteine Chlorhydrate is and why it’s in my tortillas???

So I decided why not make my own, which brings us to the purpose of this blog post.

Liseanne’s Homemade Kamut Tortillas

  • 2 Cups Whole Kamut Flour
  • 1 tsp Baking Powder
  • 1/2 tsp salt
  • 2 tbsp Olive Oil
  • 1/2 Cup Warm water
    • Combine dry ingredients in  large bowl
    • Slowly add olive oil, and mix well.
    • Add water 1 tbsp at a time until dough can be gathered into a ball. (Add more water as needed)
    • Knead on floured surface 15-20 times
    • Let dough rest for about 15 minutes
    • Divide dough into 10 – 12 equal parts.
    • On floured surface roll each dough ball into a disc.
    • Cook on engrossed skillet over med-high heat, 30 seconds on each side, or until fluffy.

Place into a ziplock back while still warm, to keep them from drying out.

And there you have it, I made natural, delicious tortillas in under 20 minutes… and I can pronounce every ingredient!IMG_1572 IMG_1573 IMG_1574 IMG_1575 IMG_1576

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