2½ cups whole spelt flour
1 teaspoon salt
½ cup olive oil
about 1 cup of warm water
Make the dough
Combine flour and salt.
Slowly add olive oil. Mix with fork until evenly crumbly.
Gradually add warm water a little at a time until mixture comes together and forms a dough, stirring continuously. You might have a little water left over.
Divide dough into 12 pieces and form into balls.
Place them on a floured surface and press down a little, forming them into disks.
Cover with plastic wrap and let rise for 15 minutes to 1 hour.
Heat a cast iron skilled to medium high heat and spray with a little oil.
Thinly roll out a ball of dough on a floured surface until it is about 8 inches across.
Make sure the pan is hot before you start. Carefully pick up the tortilla with your fingers and place it into the pan.
Let it cook until bubbles start to appear on the top, about 30 seconds.
Use tongs to flip the tortilla and cook it another 30 seconds, then transfer to a plate.
Repeat with remaining tortillas.
I find it quicker to roll out the next ball of dough while a tortilla is cooking, creating sort of an assembly line process.