Smart Taco Shells

Ingredients

• 110 g corn flour
• 170 g spelt whole‑grain flour
• 0.5 tsp Salt

Instructions

1. 1.

   Combine the corn flour with the spelt whole‑grain flour and salt in a bowl; knead with 200–225 ml hot water until the dough is firm and no longer sticky, adding more water if necessary.

2. 2.

   Cover the dough and let it rest for about 20 minutes.

3. 3.

   Divide the dough into eight portions, shape each into a ball, then flatten between two sheets of plastic wrap using a heavy pot or pan.

4. 4.

   In a non‑stick skillet without oil, bake each flatbread for about one minute on each side over medium heat. Remove from the skillet and place on a rolling pin to pre‑shape the shells.

5. 5.

   Hang the tacos over an oven rack and bake in a cold oven at 200 °C (180 °C fan; gas: level 3) for 10 minutes, then turn off the oven and let them cool with the door open.