Einkorn Tortillas

Easy einkorn tortillas are made with just five ingredients and can be turned out quickly for taco night. These soft tortillas are made with healthy grains to add nutrition and to fill you up. Keep this recipe in your back pocket.

There is no denying our love for Mexican food. We could eat some sort of tacos, nachos, or taco salad multiple times a week, easy. Throw in pizza and breakfast for dinner, and we have a complete meal plan.

We love how quickly these meals come together, while also being healthy and delicious. Meat, beans, cheese, fermented salsa, rice, veggies, and healthy grains form a filling meal that makes the whole family happy.

Meal planning is not usually my specialty. I like to head out to the garden to see what fresh ingredients can be harvested and used for meals for the day, and then I plan around that.

Now that the garden is literally bursting with homegrown tomatoes, onions, and peppers, Mexican food is a staple. 

Normally, I make a batch of our favorite sourdough tortillas, but that means thinking further ahead to start the recipe the night before and allowing it to ferment overnight. But sometimes I just don’t plan that much in advance and need something that can be mixed right away and cooked. 

These einkorn tortillas are so soft, thin, and simple to make. They make the perfect vessel for your favorite taco recipe or even just as a side. 

Why use einkorn flour:

Einkorn is an ancient wheat grain that is easier to digest and healthier for consumption than modern wheat. Einkorn is a good source of protein, iron, fiber, and B vitamins. Modern wheat has been genetically altered for higher yields and more gluten, resulting in lower quality and increased digestive issues. Most people can’t actually digest modern wheat properly, but alternatively are able to digest ancient einkorn quite easily, making it a better option.

Tips:

• A stand mixer can make this process a lot easier and a little less messy. Personally, I just like using my hands. It gets the job done well and gives me a great feeling of accomplishment and connection to past generations.
• Having multiple cast iron skillets going at the same time makes the tortilla making process much easier and quicker. 
• Make a double and triple batch of these einkorn tortillas for later. I love when a meal can stretch farther than just one sitting.
• Einkorn flour is different than regular wheat flour, as it has less gluten. You do not have to mix einkorn flour much, because the mixing doesn’t develop the gluten strands like it does with regular wheat.

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Tools:

Cast iron skillet

Stand mixer or large bowl

Measuring cups and spoons

Rolling pin

How To Make Einkorn Tortillas

Combine flour, salt, and baking powder in a large bowl or a stand mixer bowl.

Add water and oil. You can either use your hands or combine it in a mixer with a dough hook.

Divide into 12-15 equal balls.

Preheat cast iron skillet over medium heat.

Roll into 6″-8″ diameter circles on a lightly floured surface.

Cook for 30 seconds, flip, and then cook for another 30 seconds.

Add your favorite fillings.

How To Store:

Store for 3-4 days in the fridge. 

To freeze, place a piece of parchment paper between each tortilla and place in an air-tight container or wrap in plastic wrap.

Allow to thaw in the fridge or reheat in the oven until just soft. 

Find More Einkorn Recipes:

• Einkorn Flatbread
• Berry Crisp Made With Einkorn
• Mini Quiche With Einkorn Crust
• Homemade Gnocchi With Einkorn Flour
• Einkorn Pancakes
• Einkorn Pizza Dough
• Easy Einkorn Brownies

If you try this recipe and love it, I would love if you could come back and give it 5 stars!