These Einkorn Tortillas are simple to put together, made with einkorn flour, olive oil, water and salt. They are flavorful, soft, hold up well, and freeze well. Make a double batch and freeze the rest for another meal.
I love the flavor of the einkorn flour in these tortillas so much that I’ll only make tortillas with this flour.
For more Einkorn flour recipes, try: Einkorn Pancake Recipe (super fluffy), Einkorn Banana Bread (moist, lots of bananas, lower in sugar), Einkorn Chocolate Chip Cookies (classic, chewy cookies), Einkorn Crackers (customizable).
How Einkorn Flour Impacts a Tortilla Recipe
In developing this recipe, I made several batches of tortillas, testing the following:
Einkorn Flour: Compared with all-purpose flour, all-purpose einkorn flour absorbs less liquid than regular flour. All things being equal, a tortilla recipe needs more einkorn flour than all-purpose flour to absorb the same amount of liquid ingredients (olive oil, water).
Cooking Time, Temperature, and Pan Type: I made batches in a cast iron pan, a stainless steel pan, at high temperature and medium temperature, and with all different lengths of cooking time.
While high temperatures lead to a quick release of steam in the tortilla, which causes the tortilla to puff up, they tend to burn very quickly. I ultimately ended up using a well-preheated cast iron pan at medium heat, which allowes the tortilla to puff up (though not as much) and gives you much more control over the browning of the tortilla and helps to prevent burning.
What Makes These Tortillas So Good
- Einkorn Flour: This is an ancient grain that is higher in protein and more flavorful (a little richer, more complex, sweeter, and buttery tasting) than all-purpose flour.
- Olive oil: Rather than using lard or butter, I use extra virgin olive oil, which adds healthy fat and flavor, along with moisture and pliability without tearing.
- Balanced Ingredients: Just the right amount of flour, salt, water, and olive oil for tortillas that roll out easily and taste delicious.
What to Know About Einkorn Flour
- It's one of the oldest varieties of wheat that was cultivated by humans.
- It's higher in protein than all-purpose flour or modern wheat at 11.5-13.5%, compared with all standard all-purpose flour at 9-11%.
- Einkorn flour is low on the gluten index (rated 0). The gluten is weak, and rather than stretching, it tears.
- It is rich in phosphorus, vitamin B6, potassium, antioxidants, and amino acids.
- Its gluten is easy to digest, which may be helpful to those with gluten sensitivity.
Ingredients
Below are the ingredients needed to make Einkorn Tortillas.
- Einkorn Flour: Jovial produces einkorn flour available at Whole Foods, Amazon, and some other retailers. This recipe does not use any conventional all-purpose flour. It uses 100% einkorn flour.
- Salt: Brings out and balances flavor.
- Olive Oil: Use high-quality neutral-tasting extra virgin olive oil.
- Water: Use regular tap water.
See the recipe card below for full information on ingredients and quantities.
How to Make Einkorn Tortillas
Below are the step-by-step instructions and photos for how to make Einkorn Tortillas.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Make the Dough: In a large mixing bowl, combine the einkorn flour, salt, water, and extra virgin olive oil. Knead the dough on a clean, lightly floured work surface until all of the ingredients (particularly the olive oil) are evenly incorporated and a smooth ball forms.
Step 2. Rest: Allow the dough to rest, covered for 10-15 minutes. This allows the dough to hydrate.
Step 3. Divide and Shape: Divide the dough into 10 equal pieces and shape each one into a ball.
Step 4. Roll Out: Roll out each ball of dough with a rolling pin on a lightly floured work surface. Start in the center of the dough with the rolling pin and roll towards you. Pick up the dough, add flour underneath, and rotate it a quarter of a turn. Continue doing so adding flour as needed to the work surface and rolling pin to prevent sticking until you have a 6-7 inch round tortilla.
Place on a sheet of wax paper and continue rolling out the tortillas. Roll out all of the tortillas before cooking them in a pan on the stove.
Step 5. Cook the Tortillas: Preheat a cast iron pan at medium heat (or just under medium heat at a setting of #4 out of 10) for 10 minutes.
Place a tortilla on the ungreased pan (you do not need to add any butter or oil). Cook for 25-30 seconds or until you start to see a few light brown spots.
Flip the tortilla and cook for another 20-22 seconds.
Remove and set aside sandwiched between two clean kitchen towels. Repeat with the remaining tortillas.
Tips for Making the Best Einkorn Tortillas
- Fully preheat the pan. This helps release steam in the tortilla when it hits the hot pan causing it to puff up, which creates that classic tortilla texture.
- Medium Heat: This gives you more control over the color of the tortillas, which makes it less likely that they will burn (compared to high heat).
- Roll Out All Tortillas Ahead of Time: The tortillas only cook for about 45 seconds total. That’s not enough time to roll out a fresh tortilla while there’s one on the pan cooking. You may be able to do it, but I’ve tried, and it's very stressful, and chances are something is going to burn. Roll out all the tortillas before you start cooking so that you can stay focused. Place the rolled out tortillas on wax paper, which makes it easier to lift them up and get them on the pan without them becoming misshapen or sticking.
- Do Not Overcook: The best way to make sure that the tortillas do not become dry and brittle is to not overcook them. They should be very light in color before removing from the pan.
- Make A Double Batch: It takes very little extra time to make a double batch. Its well worth it to double the recipe and freeze the leftovers.
How to Store and Freeze:
- To Store: If using right away, store sandwiched between two clean kitchen towels. They will stay quite warm. If using the next day, store covered with plastic wrap or in a gallon sized resealable bag. If you plan to use more than 1 day later, let cool fully, then freeze.
- To Freeze: Place in a gallon size freezer bag with a sheet of parchment between every 2-4 tortillas. Ensure that they have cooled fully before freezing. Otherwise excess steam or water moisture will cause the tortillas to freeze together making them very difficult to separate when thawing.
- To Thaw: Thaw at room temperature or gently in the microwave sandwiched between damp towels.
Serving Suggestions
- Steak Wrap Recipe: One of my ultimate favorite dinners. Use these einkorn tortillas to make crispy cheesesteak wraps. I’ve even taken these wraps camping, heated them up over a flattop, and served leftovers for an easy breakfast the next morning after crawling out of the tents.
- Cajun Chicken Wraps: Great to make a double batch and have leftovers. This one is very kid-friendly.
- Chicken Spinach Wraps: Fresh and healthy, makes for great prep-ahead lunches for the week.
- New York Street Cart Chicken: Make this chicken and sub the Pita Bread for these wraps.
For More Recipes You May Love
If you've tried these Einkorn Tortillas or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Einkorn Tortillas
Ingredients
- 2½ cups einkorn flour 350g
- 1 teaspoon salt
- ⅔ cup very warm water 151g
- 5 tablespoon neutral-tasting extra virgin olive oil 62g
Instructions
- In a large mixing bowl, combine the einkorn flour, salt, very warm water, and extra virgin olive oil.
- Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until the olive oil is evenly distributed throughout and the dough has formed a round ball. Cover and let rest for 10-15 minutes.
- Divide the dough into 10 roughly equal pieces. Shape each piece into a round ball.
- Place a round of dough on a lightly floured work surface. Use a rolling pin to roll out the dough, starting from the center towards you.Pick up the dough, rotate it a quarter turn, and roll again from the center towards you. Continue to repeat this, picking up the dough, rotating, and rolling, adding flour to the work surface and rolling pin as needed until you have a thin round of dough that is 6-7 inches in diameter and 1/16 inch thick. This is about the thickness of the tines of a fork.
- Place the round on a long sheet of wax paper. Repeat with the remaining balls of dough until all the dough has been rolled out into rounds.
- Preheat a cast iron pan or griddle to medium heat (or just under medium heat – think a setting of #4 out of 10) for 10 minutes.
- Place a single tortilla on the preheated, ungreased pan and let it cook for 25-30 seconds. Once the bottom is lightly browned, flip and cook for an additional 20-22 seconds. Each side is done when the tortilla is lightly browned in spots, but not burned. Repeat with the remaining tortillas.Place the tortillas on a plate, sandwiched between two clean kitchen towels. This keeps the steam in, keeps the tortillas warm, and prevents them from drying out.
Notes
- Fully preheat the pan. This helps release steam in the tortilla when it hits the hot pan causing it to puff up, which creates that classic tortilla texture.
- Medium Heat: This gives you more control over the color of the tortillas, which makes it less likely that they will burn (compared to high heat).
- Roll Out All Tortillas Ahead of Time: The tortillas only cook for about 45 seconds total. That’s not enough time to roll out a fresh tortilla while there’s one on the pan cooking. You may be able to do it, but I’ve tried, and it's very stressful, and chances are something is going to burn. Roll out all the tortillas before you start cooking so that you can stay focused. Place the rolled out tortillas on wax paper, which makes it easier to lift them up and get them on the pan without them becoming misshapen or sticking.
- Do Not Overcook: The best way to make sure that the tortillas do not become dry and brittle is to not overcook them. They should be very light in color before removing from the pan.
- Make A Double Batch: It takes very little extra time to make a double batch. Its well worth it to double the recipe and freeze the leftovers.
Leave a Reply