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!
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
Serving: 1tortilla | Calories: 95kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg