Easy Einkorn Homemade Tortillas Recipe
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 time I used lard instead of the other oils I had tried in the past, and made sure the water was SUPER hot! As you can see, I achieved the perfect soft, flour tortilla shell!
This einkorn tortilla recipe can be made with any type of animal fat 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 (with parchment paper between), 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!
NOTE: Make sure that your water is HOT and your tallow is room temperature! This makes all the difference!
Einkorn Homemade Tortilla Recipe
Ingredients
- 3 Cups Einkorn flour
- 1/3 Cup lard I use this grass-fed beef tallow
- 1 Cup hot water (needs to be almost boiling)
- 1/2 tsp baking powder
- 1 tsp salt
Instructions
- Combine dry ingredients in a bowl.
- Add room temperature tallow and mix well into dry ingredients.
- Form a flour "mountain" and create a hole in the middle and hot water slowly. Mix until well combined.
- Turn out onto counter and kneed until just combined.
- Return dough to bowl, cover, and let rest for 50 minutes.
- Heat pan to a medium heat.
- Section out 16 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.
- Roll each portion of dough on floured surface until they are as thin as you can make them without tearing.
- Keep the rolled out tortillas under a dry towel until ready to cook.
- Cook first side until bubbles form (about 45 seconds), then flip. Cook for an additional 30-45 seconds on second side.
- Once cooked, wrap in a dish towel to keep them soft.
Notes
Nutrition
Cathy says
Hi, I’m just getting ready to subscribe to your blog, and I’ve downloaded your einkorn cheat sheet, yay! That is such a great tool. I look at recipe’s with regular American flour and try to figure out what to do with einkorn. I have made a death by chocolate zucchini bread and just followed their recipe and it was fantastic. I have been working with einkorn about a year or so now. I’m in the Caribbean, so talk about challenges! We don’t live in air conditioning, so my kitchen sometimes can be close to 100 and humid. I have literally pulled my hair out trying to make einkorn sour dough boules, usually my errors and I haven’t done a lot of baking in my life. New journey, but I love this flour, even with the sticky dough. I have also made tortilla’s with Jovial’s recipe and they do taste good, but do fall apart. I’ve done a little better with naan bread. I’m looking forward to trying this recipe. Also, my flour most of the time will be fresh ground. I order the berries so that I don’t have to worry about spoilage of my flour, and I order large amounts once in a while to get the shipping and duty cost over and done with. I’m really looking forward to learning better ways to work with einkorn.
Victoria says
Hi Cathy! Wow, I’m glad you’re getting to work with einkorn flour more and more! I hope you love this recipe! All my einkorn tortilla attempts using other recipes turned out super brittle, so I’m hoping this one will work better for you. Be sure to read ALL the tips before giving it a go! Then let me know how it goes, please!
Good luck!
Pamela M Alexandra says
Hi Victoria, I love your Einkorn no knead bread recipe so much I make it several times a week. I’ve also made your Einkorn Banana muffins. They are yummy! It’s time for me to try something new. Would it be possible or me to use Palm Oil or Avocado Oil to make these Tortillas instead of beef tallow?
Thanks!
Victoria says
Hi Pamela! I’m so excited for you to try these! Of those two oil options, I would use palm oil, if it is more solid at room temp. You *can* use a liquid at room temp oil, but they tend to be more brittle in my experience. Let me know if you try them and how they work out!
Oh, be sure to read all the tips to making them super soft before you start!
E says
These are fantastic! I used leaf lard from a pig and it worked well. Kids all loved them too! Thank you for the intro to Einkorn, I had never heard of it, even as a Whole Foods obsessor! Looking forward to lots of new recipes and techniques in my life.
Victoria says
Oh, I’m so glad to hear that!! These are a favorite around here too!!
julie says
Hello, I am new to making tortillas but have been making Einkorn no knead bread for several years.
You do not mention anything about what type of cookware to cook them in. Do you use cast iron grill?
Do you oil the grill? or is it dry? Thank you!
Victoria says
Hi Julie! I use a stainless steal pan, but you can use cast iron – either way is fine! Yes, the pan is dry because you don’t want to fry them, just cook them. I hope they work out well for you!! We love them! :-)
Cindy says
These tortillas look really good. I am trying to use more einkorn flour instead of regular flour, so I’m excited to make these. I was just wondering if I can use coconut oil in place of the lard. Thanks so much.
Victoria says
Hi Cindy! Shouldn’t be a problem! Let me know how they turn out!