Einkorn Tortillas
Our family has been on a more natural, traditional food journey for a little over a year now. We’ve been making a lot of diet and consumer changes to embrace a healthier lifestyle. One of the changes that I am now working toward is switching to 100% einkorn flour baking. It’s a big step. It’s one that I committed myself to in January. But because einkorn behaves a bit differently than modern white flour, it’s a slow process. I’ve been dabbling with einkorn baking for about 9 months, but I’m now on a mission to replace all of our old standbys with healthier versions.
One of the new recipes that I’ve recently mastered is Einkorn Tortillas! We are absolutely obsessed with this healthy and delicious alternative! I make a batch at least once a week now, so I thought it would be a perfect recipe to share. We use these babies for everything, including tacos, quesadillas, and sandwich roll-ups. They are perfect to have on hand and don’t require sourdough starter or a lengthy proofing time. They need 4 ingredients only, compared to the long list of food items in the other tortillas we’ve been buying for years. Yes, they obviously take a little time to pull together. But the effort is relatively minimal and I feel good knowing my family is eating food that nourishes their bodies. And a variety of einkorn products just isn’t available to purchase. So until that time comes, I’ll be whipping these up regularly. All of my children ask for these tortillas and prefer them over store-bought. That’s a big win for me!
Einkorn Tortillas
Ingredients
- 3 cups einkorn flour
- 1 tsp sea salt
- 1 tsp aluminum-free baking soda
- 1/3 cup extra virgin olive oil
- 1 cup hot water
Instructions
- Pour 3 cups einkorn flour into a bowl. Mix with the sea salt and baking soda.
- Create a small indentation in the middle of the flour mixture. Add the extra virgin olive oil and hot water.
- Mix with a dough whisk until a rough dough forms. The dough will be sticky.
- Turn dough out onto a liberally floured surface. Knead well, incorporating more flour as needed to make a dough that is workable.
- Cut off 12 equal dough pieces, approximately 2 ounces each (I use this kitchen scale), and roll into balls. Let sit, covered, for at least 30 minutes to make the dough more workable.
- Use a cast iron tortilla maker to flatten the dough pieces, or roll out with a rolling pin on a floured surface. Roll as thin as possible while still being workable. I find that the tortilla maker doesn't get them quite as flat as I prefer, so I start with that, and then finish them up with my rolling pin on a liberally-floured counter.
- On medium heat, cook first side on a griddle until the tortilla bubbles, approximate a few minutes. Watch closely, because overcooking will cause the tortillas to become hard and easily breakable. When bubbly, flip and cook the other side for one minute.
- Repeat until all 12 tortillas have been cooked.
- Enjoy immediately or freeze in a freezer bag for later use.
Have you done these with starter and fermented them?
Kristie, I have never tried that but it sounds like a really wonderful idea. I know this comment is from a bit ago – have you tried it yourself? I’d be curious to know how it went! Blessings to you!