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
Katie says
Mine turned out great! I used duck fat and a tortilla press that I would flour between turns and they were the best tortillas I’ve ever had!
Victoria says
Awesome Katie!! I’m so glad to hear that! I need to try them with my tortilla press and just flour it between. I’m actually making these tomorrow, so I will give that a whirl! Glad you enjoyed them! <3
Sharon says
Hello, Thank you for your recipe. I just started working with Einkorn flour. My question is, did you use whole wheat Einkorn or an all purpose Einkorn flour. Thank you.
Victoria says
Hi Sharon! I used all purpose, but it should work just fine with whole wheat einkorn as well! Freshly ground may need a bit more liquid, so just okay that by ear.
The dough will be softer than a fresh play doh ?
cindi perron says
so, is it the almost boiling water that makes the tortillas soft and flexible? i’ve made them for years, but they always end up a bit dry. i do also use an electric press; but i don’t over cook them at all, they aren’t even browned at all. also, you want them to be real nice and thin, right? thank you!!
Victoria says
Yes! It makes a huge difference!!
Rashida Johnson says
These are my go to tortillas. The only change I make is i dont use baking powder.
I do use my manual tortilla press for uniformity and I press the dough between parchment paper to prevent sticking.
Victoria says
Hi Rashida! Thank you so much for the feedback! Do you sub in something else for the baking powder? I’d love to try it without!
Rashida says
I dont use anything extra because traditional tortillas dont include baking powder.
The key is using the right temperature and ensuring they cook around the same time on each side. I’ve found a med low flame is ideal along with about a min on each side. This is what maintains the flexibility. I use about 3 oz per ball (I weigh each ball on a scale) and then flatten.
They puff nicely on one side which ensures the inside is cooked.
Rashida says
I forgot to add infuse a combo of sprouted spelt flour, whole grain einkorn and all purpose einkorn. I measure everything in grams. This is the amount
Spelt: 60 grams
Whole grain einkorn: 60 grams.
All purpose einkorn: 240 grams
I use a little less than a cup of very hot water and salt
I mix in the lard by hand and thenn dissolve the salt in the water. I then mix in the water first with the bottom of a dough whisk then the regular side of the dough whisk and lastlty continue the kneading by hand.
Victoria says
Wonderful! Thank you so much for the detailed feedback!
Laura says
Greetings to you! I have a bag of the Einkorn whole wheat flour., is more water needed if using the whole wheat> I love the all-purpose.
Any information would be wonderful. Thank you.
Victoria says
Hi Laura! If you have a bag of pre-ground whole wheat, I don’t believe you will need to do anything. The real issue comes in with freshly ground whole wheat. However, if you find that the dough is too thick, then add an extra tbsp of water at a time as needed.