Recipe by Hugh Fernley-Whittingstall.
Hugh Fernley-Whittingstall is god in our house. His flavour combinations, use of local, seasonal and hedgerow ingredients, and use of ingredients that are healthier than those found in the bulk of western cooking, make him a perfect chef to turn to when looking for inspiration on restricted diets. I have used a lot of his recipes straight, or adapted some slightly to make them Anti-candida/ GAPS diet friendly.
This is a recipe for those looking to cut down on refined carbs/ low-gluten/ yeast and sugar free
250g wholemeal spelt flour, plus extra for dusting
5g sea salt
1 tbsp olive oil
- Put the flour and salt in a bowl and mix well. Add the oil, then gradually mix in about 150ml water, combining the ingredients with the fingertips of one hand while you pour in the water with the other, until you have a fairly stiff, rough dough. Tip on to a floured surface and knead lightly for a couple of minutes, until you have a smooth ball of dough. Put this back in the bowl, cover with clingfilm and leave to rest for 30 minutes.
- Put a nonstick frying pan on to heat over a high heat. Cut the dough into four equal pieces. Using a little more flour to prevent sticking, roll one piece of dough out to a thin circle (you needn’t be too exact about the shape) about 20cm in diameter and just 2-3mm thick. Place this in the hot pan and cook for about two minutes on each side, until slightly puffed up and nicely patched with brown. Remove and wrap loosely in a clean tea towel – this traps the steam and keeps the tortilla soft. Repeat with the remaining dough.
The tortillas are best eaten straight away, but they will keep for a while if wrapped in foil or a tea towel, and warmed in a low oven before serving.