Einkorn Tortilla Recipe
These soft and flexible einkorn tortillas are made with simple pantry ingredients and come together quickly with no special equipment needed! Perfect for tacos, wraps, quesadillas, and more, this easy einkorn tortilla recipe creates homemade tortillas with a rich flavor and tender texture.
Ingredients
- 590 grams all-purpose einkorn flour (about 5 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.