Author: Easy Homemade Tortillas are a breeze to whip up and will impress even the toughest critics! These thin and soft tortillas made with einkorn flour (or any wheat) are perfect for your next Mexican or Tex-Mex meal. Plus, they freeze well so you can make them in batches and have them on hand any time!
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Easy 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, I just couldn’t let it go.
So, after years of trying all the tips for making the best homemade tortillas, I’ve finally perfected the process and I’m sharing it with you!
If you want soft and flexible homemade tortillas, whether you are using einkorn flour or any all-purpose wheat, this recipe is for you!
Ingredients
The ingredient list for this recipe is so short, but there are a few things I want to talk about, so stick with me! The full recipe with measurements is available at the end of the post.
- Flour – We use all-purpose einkorn flour, but any all-purpose wheat flour will work.
- Fat – Many different types of fat will work here, including lard, tallow, bacon grease, and olive oil. Butter and coconut oil don’t work as well, but they work well enough if that’s all you have available to you!
- Baking Powder – I have heard that this is optional, but for me, that has not proven true. Don’t skip this! You can even make your own baking powder if you want!
- Salt – We like to use pink salt, but any medium to fine grind of salt will work well!
Instructions
It may seem impossible to make your own tortillas, but the process is very simple – you just need to know a few tricks! Take a look at this process and then get the printable recipe below.
If Making Tortillas by Hand
- Combine dry ingredients in a bowl.
- Add room temperature fat and mix well into dry ingredients.
- Form a flour “mountain” and create a hole in the middle and add the hot water slowly. Mix until well combined.
- Turn out onto the counter and knead until smooth.
- Return dough to bowl, cover, and let rest for 50 minutes.
- Heat a pan over medium heat.
- Section out 16 even portions, round them off, and place on a floured surface. *Keep the finished portions covered with a damp towel until ready to roll out into tortillas.
- Roll each portion of dough on a 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 the first side until bubbles form (about 45 seconds), then flip. Cook for an additional 30-45 seconds on the second side.
- Once cooked, wrap in a dish towel to keep them soft.
If Making Tortillas with a Mixer
- Add dry ingredients and fat into the bowl of an electric mixer. Use a paddle attachment to cut the fat into the dry mix. The mix should be crumbly with no large fat chunks visible.
- Bring water to almost boiling. Switch to a dough hook in the mixer and set it to low speed. Slowly pour the water over the dry mix and knead until very smooth, about 5-10 minutes.
- Remove the dough hook from the bowl and cover. Let rest for 50 minutes.
- Heat a pan over medium heat.
- Section out 16 even portions, round them off, and place on a floured surface. *Keep the finished portions covered with a damp towel until ready to roll out into tortillas.
- Roll each portion of dough on a 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 the first side until bubbles form (about 45 seconds), then flip. Cook for an additional 30-45 seconds on the second side.
- Once cooked, wrap in a dish towel to keep them soft.
NOTE: No matter which method you use, make sure that your water is HOT and your tallow is room temperature! This makes all the difference!
How to Freeze Homemade Tortillas
If you decide that you want to make a large batch of these homemade flour tortillas, there are a few ways you can do that. I’ve listed them below so that you can choose what works best for your situation!
- Stack them in piles of 6-12 (with parchment paper between), wrap them in plastic wrap, then in foil.
- Then when you are ready to eat your gorgeous homemade tortillas, take them straight out of the freezer, unwrap to remove the plastic wrap, rewrap in the foil and place in a cold oven.
- Set the oven to 200° and heat for about 20-30 minutes, depending on how many are in your stacks. Then enjoy!
OR - Remove them from the freezer the night before and leave them on the counter in the freezer packaging. Then, the next day, give the package a little flex and then unwrap the tortillas. Use as normal!
OR - Turn them into burritos, breakfast tacos, or whatever wrap you want, and then freeze the finished item in foil! We like to make a large pot of beans for bean and cheese burritos!
- Reheat in the oven, or remove from the foil and microwave until the center is warm.
More Homemade Tex-Mex Recipes to Try:
Don’t stop with homemade flour tortillas! Here are more homemade Tex-Mex items you can make next!
Homemade Tortilla Recipe (Einkorn Friendly)
These thin and soft tortillas made with einkorn (or any all-purpose wheat) are easy to make and will taste great for your next Tex-Mex meal. Make them to eat fresh, or freeze them for later!
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Servings: 16 tortillas
Calories: 95kcal
Ingredients
- 3 1/3 cups all purpose flour (405g) (we use einkorn flour)
- 1/3 cup lard bacon grease and tallow also work!
- 1 cup hot water (needs to be almost boiling)
- 1/2 tsp baking powder
- 1 tsp salt
Instructions
If Making Tortillas by Hand
- Combine dry ingredients in a bowl.
- Add room temperature fat and mix well into dry ingredients.
- Form a flour “mountain” and create a hole in the middle and add the hot water slowly. Mix until well combined.
- Turn out onto the counter and knead until smooth.
- Return dough to bowl, cover, and let rest for 50 minutes.
- Heat a pan over medium heat.
- Section out 16 even portions, round them off, and place on a floured surface. *Keep the finished portions covered with a damp towel until ready to roll out into tortillas.
- Roll each portion of dough on a 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 the first side until bubbles form (about 45 seconds), then flip. Cook for an additional 30-45 seconds on the second side.
- Once cooked, wrap in a dish towel to keep them soft.
If Making Tortillas with a Mixer
- Add dry ingredients and fat into the bowl of an electric mixer. Use a paddle attachment to cut the fat into the dry mix. The mix should be crumbly with no large fat chunks visible.
- Bring water to almost boiling. Switch to a dough hook in the mixer and set it to low speed. Slowly pour the water over the dry mix and knead until very smooth, about 5-10 minutes.
- Remove the dough hook from the bowl and cover. Let rest for 50 minutes.
- Heat a pan over medium heat.
- Section out 16 even portions, round them off, and place on a floured surface. *Keep the finished portions covered with a damp towel until ready to roll out into tortillas.
- Roll each portion of dough on a 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 the first side until bubbles form (about 45 seconds), then flip. Cook for an additional 30-45 seconds on the second side.
- Once cooked, wrap in a dish towel to keep them soft.
Notes
How to Freeze Homemade Tortillas
If you decide that you want to make a large batch of these homemade flour tortillas, there are a few ways you can do that. I’ve listed them below so that you can choose what works best for your situation!- Stack them in piles of 6-12 (with parchment paper between), wrap them in plastic wrap, then in foil.
- Then when you are ready to eat your gorgeous homemade tortillas, take them straight out of the freezer, unwrap to remove the plastic wrap, rewrap in the foil and place in a cold oven.
- Set the oven to 200° and heat for about 20-30 minutes, depending on how many are in your stacks. Then enjoy! OR
- Remove them from the freezer the night before and leave them on the counter in the freezer packaging. Then, the next day, give the package a little flex and then unwrap the tortillas. Use as normal! OR
- Turn them into burritos, breakfast tacos, or whatever wrap you want, and then freeze the finished item in foil! We like to make a large pot of beans for bean and cheese burritos!
- Reheat in the oven, or remove from the foil and microwave until the center is warm.
Nutrition
Nutrition Facts
Homemade Tortilla Recipe (Einkorn Friendly)
Amount Per Serving (1 tortilla)
Calories 95
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 159mg7%
Potassium 30mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 38IU1%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!
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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.
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!
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!
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!
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.
Oh, I’m so glad to hear that!! These are a favorite around here too!!
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!
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! :-)
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.
Hi Cindy! Shouldn’t be a problem! Let me know how they turn out!
I finally got the chance to make these tortillas. I used coconut oil, and they turned out great! It’s so nice to have a healthy tortilla because my family and l love tacos. Now I can enjoy them, too, and feel good after eating them. Thank you so much for the recipe.
Oh I’m so glad!! Thanks for the feedback!
I made the tortilla recipe. Oh, my. They work like a dream! We use them for hiking— sometimes fill them before the hike, and sometimes on the trail.
Whoo hoo!! That’s so wonderful, I’m glad to hear it!