Einkorn Flour Tortillas
These homemade einkorn flour tortillas are soft, flexible, and full of nutty flavor from ancient grain einkorn. A healthier alternative to regular tortillas, perfect for tacos, wraps, or quesadillas.
Equipment
- Mixing bowl large
Ingredients
- 305 grams Einkorn flour all purpose plus more for rolling/shaping
- 27 grams Tapioca flour
- 5 grams Salt fine grain
- 56 grams Avocado oil
- 170 grams Hot water
Instructions
- Add dry ingredients: In a large bowl mix einkorn flour, salt and tapioca flour.
- Add wet: Add oil and then slowly add the hot water to your flour mixture.
- Mix: Use a spurtle or mixing spoon to mix and combine the ingredients until a shaggy dough forms.
- Knead: Switch to your hands and knead the dough for several minutes. The dough will be very sticky at first then it will become soft and pliable like Play-Doh.
- Rest dough: Form the dough into a ball and let it rest at room temperature for 30-45 minutes.
- Shape: Shape your dough into balls, I like to use 45 grams for 6-inch tortillas (taco size) and 90 grams for 10-inch tortillas (burrito size). If you weigh your dough its much easier to know how thin you need to roll them.
- Heat skillet: Preheat a large cast iron skillet over medium heat until it’s hot. Getting the skillet properly heated before you start rolling and cooking your tortillas is important for achieving those perfect golden spots and a nice soft texture.
- Roll out: Lightly flour your work surface and the dough ball. Press the dough gently with your hand to flatten it into a disc. Using a rolling pin, roll the dough out evenly, turning it frequently to prevent sticking. Add a little more flour as needed to keep it from sticking, but try to use as little as possible for soft tortillas.
- Cook: Cook each tortilla for about 30-45 seconds each side. Once bubbles form, flip tortilla and cook for 30-45 seconds on the other side. Note: If the skillet is too hot, the tortillas will burn; if it’s not hot enough, they’ll take longer to cook and become dry and brittle. Aim for that sweet spot where they cook in about 30 seconds per side.
- Transfer: Place cooked tortillas on a towel and cover. This will help keep the moisture in and prevent them from drying out and becoming hard. Keep them covered until completely cool. Then you can transfer to a Ziploc with a paper towel.
Notes
Recipe will make 8-10 tortillas depending on size.
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