Einkorn Tortillas

5 from 1 vote

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.

Prep Time20

Cook Time10

Resting Time10

Total Time40

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: tortillas

Calories: 176kcal

Author: Lauren Skardal

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.

Nutrition