Homemade tortillas are a breeze to whip up and wow even the toughest critics. These thin and soft tortillas made with einkorn will not only taste great for your next meal, but they freeze well so you can make them in batches and have them on hand any time!
Many years ago when I first started cooking and baking with einkorn flour, I attempted to make einkorn tortillas. The results were more like a crispy einkorn cracker, which was tasty, but definitely not a tortilla!
We ended up using them for quesadillas and everything was fine.
I assumed that I would just have to live without homemade tortillas forever, since it didn’t seem to work out with this specialty ancient grain.
However, recently I worked up the nerve to try my hand at homemade tortillas just one more time. SCORE!
This einkorn tortilla recipe can be made with any type of liquid oil you’d like (not coconut oil or butter), and has the rich nutty flavor characteristic to einkorn products.
How to Freeze Homemade Tortillas
If you decide that you want to make a whole bunch of these homemade einkorn flour tortillas, just stack them in piles of 6-12, wrap them in plastic wrap, then in foil.
This process is much like the directions for freezing a homemade pizza.
Then when you are ready to eat your gorgeous homemade tortillas, take them straight out of the freezer, unwrap to remove plastic wrap, rewrap in the foil and place in a cold oven.
Set the oven to 200° and eat for about 20-30 minutes, depending on how many are in your stacks. Then enjoy!
- Combine dry ingredients in a bowl.
- Form a flour "mountain" and create a hole in the middle.
- Add oil and hot water to the middle.
- Mix until well combined.
- Turn out onto counter and kneed until smooth.
- Section out golf ball size portions, round them off, and place on floured surface. *Keep the finished portions covered with a damp towel until ready to roll out into tortillas.
- Allow portions to rest for 20-30 minutes before working with a rolling pin.
- Heat pan to a medium heat.
- Dust working surface with flour.
- Roll each portion of dough with a rolling pin until they are as thin as you can make them without tearing. (Or you can use a cast iron tortilla press!)
- Keep the rolled out tortillas under a dry towel until ready to cook.
- Cook first side until bubbles form, then flip. Cook for an additional 1 minute on second side.
- Once cooked, place on a plate and cover with a towel.
- Freeze in batches of 6-12 by thoroughly wrapping each set in plastic wrap, then foil. Reheat at 200° for 20-30 minutes from freezer.