Spelled Flaxseed Tortillas

5 from 8 votes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 1 tbsp Flaxseed (golden)
  • 70 ml Hot water
  • 20 ml Rapeseed oil
  • 150 g Spelt flour, type 1050
  • 0,5 tsp Salt


  • Pour hot water over the linseed and let it soak for about 10 minutes.
  • Then add the other ingredients and knead everything into a smooth dough.
  • Divide the dough into 4 parts and roll out one part of the dough thinly on a floured work surface.
  • Then fry the tortilla briefly on both sides in a hot pan without any additional oil. The pan should be so hot that the tortillas get small bubbles. You can really only leave them in the pan for a short time (approx. 30 seconds per side) and fill them quickly, otherwise they will quickly become brittle.
  • We filled the tortillas with fresh spinach, hummus, carrot salad, red cabbage and fried mushrooms and onions.
  • My hummus recipe can be found here: Hummus made from dried chickpeas
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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