I love this Quick and Simple Homemade Einkorn Tortilla Recipe as it produces the most perfect tender tortilla. You can use this for your favorite taco recipe or even wrap. As the name denotes, this recipe is also very quick and simple to make. It is great for someone who is comfortable in the kitchen, or someone who is new.
What is einkorn flour?
Einkorn flour, derived from the ancient wheat variety Triticum monococcum, brings a unique and rustic element to your cooking/baking. With a history spanning thousands of years, einkorn is an ancient grain that infuses a nutty flavor and distinct texture into your tortillas. Its simpler genetic structure compared to modern wheat adds a traditional touch to your recipes.
- Einkorn flour- I always use whole grain einkorn flour as I mill my own, but you can also use all-purpose einkorn flour for this recipe as well. More on the difference between the 2 below.
- Salt- Kosher salt
- Water- Warm water makes the dough more pliable and easier to work with.
- Canola oil- This is my preferred fat to use for tortillas. I know there are some strong feelings about canola oil, so if you want to use something different, I recommend either lard or butter. Preferred would be lard as the butter adds in extra water to the dough.
How to make einkorn tortillas
Start by mixing together the flour and salt. To this, pour in the water and oil. Mix them together with a spoon until the flour is absorbed.
Turn it out onto a surface and knead for about 2-3 minutes. This won't take long, you just it to be pretty smooth.
PRO TIP: Einkorn is a very low-gluten flour, so lots of kneading isn't necessary.
Cover and let the dough rest for 10 minutes. Once it is rested, divide the dough into 12 pieces. If you have a tortilla press, you can use this to form the tortillas. If not, do as I did and roll it out on a lightly floured surface.
Heat the griddle or pan over medium high heat until it is very hot. Cook the tortillas on each side for about 30 seconds. Place them in a tortilla warmer, or in a dish towel to keep warm, then serve them as you like.
Tips and tricks
- Just know that homemade tortillas will feel and taste different than tortillas that are commercially produced. They will be slightly thicker and also will not last as long as there are no preservatives. These differences are what I like best about them!
- The dough will be a little sticky to work with, especially when you are kneading it. While einkorn does not absorb as much moisture as other whole grain flours, it does absorb more than refined flour. These tortillas will continue the moisture as it rests.
- These tortillas will last 24 hours at room temperature, about 3 days in the fridge, and up to 1 month in the freezer.
What is the difference between whole grain einkorn flour and all-purpose einkorn flour?
All-purpose einkorn flour is typically made by milling the einkorn wheat to a finer texture, removing the bran and germ. This results in a lighter, more refined flour with a texture similar to conventional all-purpose flours. All-purpose einkorn flour is versatile and can be used in a variety of recipes, including those where a lighter texture is desired, such as cakes and pastries.
On the other hand, whole grain einkorn flour retains all parts of the einkorn wheat kernel—the bran, germ, and endosperm. As I mill my own flour, this is what I use most often. I prefer a whole grain flour over one that has been processed- although in my mind, both are better than refined white flours!
Ways to use fresh tortillas
- Tacos: The classic option! Fill your fresh tortillas with seasoned meat, beans, veggies, and your favorite toppings like cheese, salsa, guacamole, and sour cream.
- Quesadillas: Make cheesy quesadillas by melting your favorite cheese between two tortillas. Add ingredients like sautéed vegetables, chicken, or ham for extra flavor.
- Burritos: Create hearty burritos by stuffing fresh tortillas with rice, beans, grilled meat, salsa, and toppings.
- Enchiladas: Roll up tortillas filled with seasoned meat, cheese, and other fillings, then smother them with enchilada sauce and bake until bubbly.
- Chilaquiles: Cut fresh tortillas into strips, fry or bake them until crispy, and then top with salsa, cheese, and other toppings for a tasty chilaquiles dish.
- Tostadas: Bake or fry tortillas until crisp, then top them with refried beans, lettuce, tomatoes, cheese, and your favorite toppings for a crunchy tostada.
- Tortilla Soup: Cut fresh tortillas into strips and bake them until crispy to use as a topping for a flavorful tortilla soup.
- Breakfast Burritos: Start your day with a breakfast burrito by filling fresh tortillas with scrambled eggs, cheese, bacon or sausage, and your favorite breakfast ingredients.
- Wrap Sandwiches: Swap traditional wraps with fresh tortillas to make delicious sandwiches. Fill them with deli meats, cheeses, veggies, and condiments for a quick and easy lunch.
How long will homemade tortillas last and how to store them?
- Refrigeration: Store homemade whole wheat tortillas in the refrigerator to keep them fresh. Place them in an airtight container or wrap them tightly in plastic wrap. This helps slow down the growth of bacteria and molds. They will hold in the fridge for up to 3 days.
- Freezing: For longer-term storage, you can freeze homemade whole wheat tortillas. Separate them with parchment paper or plastic wrap to prevent sticking, then place them in a sealed plastic bag or airtight container. Frozen tortillas can be thawed in the refrigerator or at room temperature. They will hold in the freezer for up to one month.
- Avoid moisture: Moisture can lead to mold growth and make tortillas soggy. Ensure that the tortillas are thoroughly cooled before storing them to prevent condensation.
Other einkorn recipes
- Einkorn pasta recipe
- Rustic einkorn cracker recipe
- Skillet einkorn cornbread
- Einkorn banana bread recipe
- Einkorn biscuits
- Fluffy einkorn pancakes
- Einkorn sandwich bread
- Chewy einkorn chocolate chip cookies
Quick and Simple Homemade Einkorn Tortilla Recipe
- 3 ½ cup einkorn flour
- 1 teaspoon salt
- ⅓ cup canola oil or melted butter
- 1 cup warm water
- Mix the flour and salt. To this add the water and canola oil and mix with a spoon or spatula. When it has mixed as much as you can with the spoon, turn it out onto the surface and knead until the dough it smooth.
- It will be slightly sticky (tacky), but this is what you want. Lightly flour the surface as needed. I also like to use a bench knife to scrape and clean the surface as needed.
- Cover and let it rest for 10 minutes.
- Divide the dough into 12 pieces. Roll as thinly as possible. Heat your pan or griddle over medium-high heat.
- Cook for 30-45 seconds on each side.
- Fill as you like.