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 1/3 Cups Einkorn flour (405g)
- 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
Kristine says
These look like beautiful tortillas. Have you ever tried the Jovial recipes for tortillas? Mine did not turn out quite right. The tortillas were not bendable and didn’t really taste like tortillas.
Victoria says
Thank you Kristine! They are very delicious too!
I haven’t tried the Jovial recipe for tortillas, but past recipe attempts turned out just like what you described. I’ve found that I have to cook them far less than I think per side which helps with the pliability!
If you try them, let me know what you think!
Delaney says
I tried making these tonight and they ended up as mega crackers, I still have the rest of the dough in golf balls afraid to waste the rest of it, any idea what causes that and how to get a tortilla-ey texture?
Victoria says
Yikes! I’m sorry to hear that :-( I’ve had that happen too and they make amazing quesadillas with a little chicken, cheese, and beans in between two of them.
But to make them fold-able I would say maybe turning down the heat and/or cooking for less time per side? It’s hard to know. Sometimes it can be that the fat was too hard, or the water wasn’t the right temp, or even the air in the kitchen… so many variables!
The good news is they will still be delicious all dolled up with whatever you want to put on top or between two of them!
Maria A. Miranda says
I found that the amount of oil used made it very sticky. I added more flour until I was able to roll the tortillas. Still using flour consistently. The remaining dough, I put in the fridge and made tortialls this morning. I found the dough pliable, and they came out great! Of course using more flour. I also tasted the baking soda, so perhaps using only 1/2 tsp. This is a keeper for us! Because of it being a healthier version. :-).
Tegan Goodridge says
Are you suppose to use oil in the pan when cooking?
Victoria says
Hi Tegan! Nope, no oil is needed when cooking tortillas. Just a nice medium heat :-)
Annette says
I’m confused at what point is lard required?
Victoria says
Step 2. I use tallow, so that’s what I said in the directions. But lard can also be used instead. Sorry about the confusion!
Rachel says
Thank you for the recipe. I made this this evening! While they did not turn out as pretty as yours they were soft and very yummy! I am going to try and make then with reg lard or refined coconut oil next time. Mine were not white, but a golden color. Have any idea why? I used the einkorn all purpose flour. I can’t wait to make them again. Have you made sugar cookies yet? It’s that time of year and I am gathering my recipes for sugar cookies with the kids.
Victoria says
Yay Rachel, I’m so glad!! Mine were fairly yellow too, but I lighten the photo a bit for the contrast for easier viewing online. Are you using Jovial Einkorn, or maybe a different brand. That might be why? Who knows, as long as they are yummy right? :-D
It did take me awhile to get them to look “pretty”, so I’m sure the next time you do it you’ll probably see that they are “prettier”. Let me know how the coconut oil goes, I haven’t tried that yet! I do have a sugar cookie recipe, but it’s not on the site. It’s in my Holiday Cookbook, if you want to check it out! <3
Do you have a favorite sugar cookie recipe?