You can use only spelt or all-purpose flour. Store tortillas in the refrigerator or freezer.
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Put the flour / spelt in a bowl.
Add salt. Add ½ a cup of warm water and stir. Add the remaining water until consistent.
Add the 2 tbsp of oil and knead the dough until it is smooth and consistent. Let it rest for 30 minutes.
Divide into eight small balls and roll them on a floured surface with a rolling pin.
Warm a pan or skillet on medium to high heat. Bake the tortilla for about a minute per side or until it bubbles up and has nice brown patches.