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Learn to make this simple einkorn tortilla recipe with all-purpose einkorn flour and simple pantry staples! The best einkorn tortillas for enchiladas, quesadillas, and simple lunch wraps.
Table of Contents
It’s time for another round of tortillas, y’all.
I’ve been a devoted consumer of sourdough tortillas for years. I can make that recipe in my sleep and stuff them with all manner of delicious foods (all involving cheese).
But then my son’s food allergies reared their ugly head, and we couldn’t do sourdough tortillas for a while. So we made gluten-free tortillas to get us through the dark days.
Finally, we realized he could tolerate einkorn flour, so I rushed to make an einkorn tortilla recipe, and it did not disappoint!
Einkorn tortillas are basically the same as a standard flour tortilla, but they’re made with beautiful einkorn flour, which is more nutrient-dense and easier for some people to tolerate, thanks to the low gluten content. Hallelujah!
So, whether you’re making soft tacos and enchiladas or just need a simple lunch wrap, this einkorn tortilla recipe is for you. Let me show you how to make it.
Why You’ll Love This Einkorn Tortilla Recipe
- Soft and flexible with a rich homemade flavor you won’t find at the store
- Made with simple pantry ingredients and all-purpose einkorn flour
- No yeast or special equipment required
- Easy to make in under an hour
- Perfect for tacos, wraps, quesadillas, and burritos
- Einkorn flour gives these tortillas a delicious slightly nutty flavor
- Freezes and reheats well for meal prep (think breakfast burritos, y’all)
Ingredients You’ll Need
- Einkorn Flour – Provides a soft texture and rich, slightly nutty flavor. All-purpose einkorn flour works best for these tortillas because it keeps them soft, but you could swap up to 1/3 of the flour for whole-wheat einkorn if you’d like.
- Water – Hydrates the dough and helps create soft, pliable tortillas.
- Olive Oil – Adds richness and helps keep the tortillas soft and flexible.
- Salt – Enhances the flavor of the tortillas and balances the dough.
- Coconut Oil for Cooking – Prevents the einkorn tortillas from sticking to the pan and helps them brown.
How to Make This Einkorn Tortilla Recipe
Step 1: In a large mixing bowl, combine the einkorn flour, water, olive oil, and salt.
If using a stand mixer: Mix the dough with the dough hook on low speed just until the dough comes together and appears smooth.
If mixing by hand: Stir with a wooden spoon or Danish dough whisk until combined, then knead gently in the bowl or on a lightly floured surface until the dough is smooth. This should only take a minut or two.
Step 2: Cover the dough and let it rest for 10 minutes. This helps the flour fully absorb the liquid and makes the dough easier to roll out.
Step 3: Divide the dough into 12 equal portions and shape each portion into a ball (for large, burrito-sized tortillas, divide the dough into only 6 balls).
Step 4: On a lightly floured surface, gently press each dough ball down with the heel of your hand to flatten it into a small disc. Using a rolling pin, roll the dough out into a thin circle, turning it as you roll to help keep the shape even. Roll the tortillas thin enough to cook up soft and flexible, but not so thin that the dough tears.
Step 5: Heat a cast-iron skillet over medium heat. Lightly grease the skillet with coconut oil.
Step 6: Cook each tortilla for about 45 seconds per side, or until light golden brown and bubbles form.
Step 7: Transfer cooked tortillas to a towel-lined plate or tortilla warmer to keep soft and warm while cooking the remaining tortillas.
Tips for Soft Homemade Einkorn Tortillas
- Allow the dough to rest before rolling it out so the dough will be easier to shape and less likely to crack
- Avoid adding too much extra flour while rolling
- Allow the skillet to fully preheat before adding the tortillas. This will help the tortillas brown and bubble up.
- Roll the tortillas evenly so they cook consistently
- Store cooked tortillas covered with a towel to help keep them soft
- Do not overcook or the tortillas may become stiff
FAQs: Einkorn Tortilla Recipe
Are einkorn tortillas healthy?
Einkorn flour is an ancient grain that has not been hybridized to death, so many of the nutrients remain intact. Making homemade einkorn tortillas gives you more nutritious tortillas that are free from preservatives and seed oils.
Can I use freshly milled einkorn flour?
Yes, freshly milled einkorn flour can be used in this recipe. Because fresh flour can absorb liquid differently, you may need to slightly adjust the amount of water if the dough feels too dry or too sticky.
Why are my tortillas stiff?
Einkorn tortillas can become stiff if they are rolled too thick or cooked too long. They can also be stiff if you forgot to add the oil (no shame, ask me how I know!) Keeping the tortillas covered with a towel after cooking also helps trap steam and maintain a soft, flexible texture.
Can I make these ahead of time?
Absolutely, these einkorn tortilla recipe can easily be made ahead of time. Once cooled, store them in an airtight container or zip-top bag and reheat as needed.
How do I store homemade tortillas?
Store completely cooled tortillas in an airtight container or sealed bag at room temperature for a day or two, or refrigerate them for longer storage.
Can I freeze einkorn tortillas?
Yes, einkorn tortillas freeze very well! Place a piece of parchment paper between each tortilla and store them in a freezer-safe container or bag to prevent sticking.
Ways to Use Einkorn Tortillas
One reason I love this einkorn tortillas recipe (all tortillas, really) is because they’re so stinking versatile. We love to use them for
- Soft tacos stuffed with taco seasoned meat, homemade salsa, and sour cream
- Enchiladas with cream cheese
- Breakfast wraps stuffed with eggs, sausage, cheese, ect.
- Green chille enchiladas
- Quesadillas with chicken and cheese
- Burritos
- Flatbread pizzas with dollops of homemade pesto
- Sandwich wraps with your favorite meat and avocado oil mayo
- Homemade tortilla chips
Einkorn Tortilla Recipe
Ingredients
- 570 grams all-purpose einkorn flour (4 3/4 cups)
- 300 grams water (1 1/4 cups)
- 50 grams olive oil (1/4 cup)
- 7 grams sea salt ( 1 1/4 tsp)
Instructions
- Mix tortillas: In a large mixing bowl, add the einkorn flour, water, olive oil, and salt. If using a stand mixer: Mix the dough with the dough hook on low speed just until the dough comes together and appears smooth.If mixing by hand: Stir with a wooden spoon or Danish dough whisk until combined, then knead gently in the bowl or on a lightly floured surface until the dough is smooth.*You don't want to knead einkorn tortillas like you would regular dough. Only mix the ingredients until the flour is fully hydrated and you have a cohesive ball of dough.
- Rest dough: Cover the dough and let it rest for 10 minutes. This helps the flour fully absorb the liquid and makes the dough easier to roll out.
- Divide dough: Divide the dough into 12 equal portions and shape each portion into a ball. (For larger, burrito-sized tortillas, divide the dough into 6 balls.)
- Roll out the Tortillas: On a lightly floured surface, gently press each dough ball down with the heel of your hand to flatten it into a small disc. Using a floured rolling pin, roll the dough out into a thin circle, turning it as you roll to help keep the shape even. Roll the tortillas thin enough to cook up soft and flexible, but not so thin that the dough tears.
- Prepare the skillet: Heat a cast-iron skillet over medium to medium-high heat. Lightly grease the skillet with coconut oil. (You can use a standard skillet if that's what you have. Just make sure it's nice and hot so you get those beautiful bubbles on your tortillas!)
- Cook tortillas: Cook each tortilla for about 45 seconds per side, or until light golden brown spots begin to appear and the tortillas bubble.
- Keep warm: Transfer cooked tortillas to a towel-lined plate or tortilla warmer to keep them soft and warm while cooking the remaining tortillas.
You’re Going to Love This Einkorn Tortilla recipe!
Even if you’re new to homemade tortillas, you’re going to love serving these einkorn tortillas. They’re so simple to make, stay soft and flexible enough to wrap around your favorite filling without cracking, and taste amazing. Honestly, you’ll never go back to silly store-bought tortillas. Let me know how you use them in the comments! Happy baking!
