INGREDIENTES:
- 200 gr harina integral de espelta
- 100 ml de agua tibia (o algo más, añadir a poquitos no debe quedar pegajoso)
- Sal
PREPARACIÓN:
- Se mezcla todo y se divide en 4 partes.
- en la encimera con un rodillo se estira.
- Calentar una sartén y cuando esté muy caliente añadir la tortita y bajar el fuego, voltear la tortita y hacer x el otro lado.
- RELLENO: de lo que más guste, pero en este caso: Cebolleta . Aguacate . Pepino . Cherry . Lechuga . Salmon al natural (de lata) . Vinagreta: 2 chucaras de AOVE, zumo de 1/2 lima, 1 cucharadita de soja y 1/2 cucharadita de mostaza
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