Homemade Spelt Tortilla Wraps

Instructions

• 1
  Heat 200 g (220 ml) of water. Place flour, salt, and oil into a bowl. Using a dough hook attachment in a stand mixer, start mixing on the first speed setting and gradually pour in the hot water. Once a compact dough forms, increase the speed to the second setting and mix for 5 minutes.
• 2
  Divide the dough into 5 portions and form each into a ball. Cover them with a cloth to prevent drying out.
• 3
  Heat a non-stick pan, or a steel pan lightly greased with oil. Meanwhile, gradually roll out each ball into a flatbread 26 cm in diameter and 1 mm thick.
• 4
  The dough is easy to work with; thanks to the oil content, there's no need to dust with flour. Using a rolling pin, transfer the flatbread to the pan and cook over medium heat for 1 minute on each side. Then flip it once more (to the side that was cooked first) and let it cook for a little longer. During cooking, the flatbread will puff up inside, which is desirable. Once the tortilla is done, place it between damp cloths to soften.
• 5
  Spread the cooled tortillas with cream cheese, then layer with iceberg lettuce, ham, cheese, and cucumber and bell pepper cut into thin strips. Roll up the tortilla. To make the tortilla easier to eat, you can wrap it in baking paper. Depending on the child's age, serve the wrap whole or cut it in half and serve one half.