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
These thin and soft tortillas made with einkorn will not only taste great for your next meal. Make them to eat fresh, or freeze them for later!
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.
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.