HOMEMADE SOURDOUGH WHOLE GRAIN EINKORN TORTILLAS ARE A GREAT PLACE TO START WHEN LEARNING TO BAKE WITH EINKORN. WE USE HOME-MILLED WHOLE GRAIN FLOUR FROM EINKORN WHEAT BERRIES TO MAKE THESE HEALTHY DELICIOUS TORTILLAS.
Sourdough Einkorn tortillas are simple to make and definitely worth the little bit of extra effort to make from scratch. Fresh, warm tortillas smeared with grass-fed butter are so delicious and far superior to tortillas from a package. Delicious and healthy!
Einkorn is the oldest variety of wheat. The unique, buttery-nutty rich flavor is different and absolutely delicious. Einkorn wheat has the most protein of any wheat and has less gluten than modern wheat varieties so it is often better tolerated by those with sensitivities. When soaked for sourdough, digestibility is further improved. This is great news for those of you who have been avoiding tortillas because of issues with wheat!
TIPS FOR BAKING WITH EINKORN FLOUR
- Whole grain Einkorn flour absorbs hydration less than other wheat varieties and often needs 20% less liquid than other wheat doughs.
- Einkorn has lots of nutrients; therefore, the sourdough process moves forward faster. So you probably won’t need to allow it to sour as long as other wheats.
- The dough is very sticky to work with, but please don’t add extra four to your recipe. Sticky dough is one of the characteristics of einkorn.
- GRINDING WHEAT BERRIES AND USING WHOLE GRAIN EINKORN FLOUR IS DIFFERENT FROM BAKING WITH EINKORN ALL-PURPOSE FLOUR.
- There is very little gluten; therefore, you won’t see quite the volume in your baked goods as in other wheats.
- Einkorn is perfect for tortillas, flatbreads, pancakes, CRUMPETS, focaccia, and my FAVORITE-SOURDOUGH EINKORN CRACKERS. WATCH THIS FOR EASY HOW-TO INSTRUCTIONS!
FOR A PRINTABLE RECIPE FOR THESE CRISP ARTISAN CRACKERS (COST-EFFECTIVE ALSO) CLICK HERE!
EQUIPMENT YOU WILL NEED TO MAKE SOURDOUGH EINKORN TORTILLAS
- a tortilla press will make beautiful tortillas but is not necessary
- a rolling pin if you don’t have a tortilla press
- a cast-iron comal or skillet
- a grain mill if grinding your own wheat berries
INGREDIENT LIST
- einkorn wheat berries if grinding your own. If not, freshly ground whole grain einkorn flour
- 1/3 cup un-chlorinated/filtered water
- 1/2 teaspoons of sea salt
- 1/4 cup of beef tallow or your choice of fat (such as lard or coconut oil)
- discard or active sourdough starter. Please watch our video about caring for your starter. It is important not to waste any starter, so please use your discard if you have any. If you use my method of feeding your starter, you should have close to 1/2 cup of active starter.
HOW TO MAKE SOURDOUGH EINKORN TORTILLAS
If using wheat berries, grind for flour.
Feed sourdough starter at least one hour before making tortilla dough, you can also use sourdough discard.
For tortilla dough:
Mix:
2 cups of whole grain einkorn flour
1/2 teaspoon of sea salt
Cut in fat into flour:
1/4 cup beef tallow, lard, or coconut oil
Add:
1/2 cup sourdough starter
1/3 cup warm water
Combine until smooth then cover and leave at room temperature for 2 hours.
I always chill the dough, this makes rolling out tortillas easier.
Sometimes I make the tortillas as soon as the dough is chilled or sometimes I wait until the next day. This recipe is very flexible!
When ready to cook, divide dough and roll into thin tortillas. For this recipe, dividing the dough into 8 dough balls makes a good size tortillas, but feel free to make the size you want.
Heat comal or cast-iron skillet until very hot.
Cook tortillas for 30 seconds or until you see char spots, then flip and cook other side.
Make sure to avoid over cooking. You want soft not crispy tortillas.
Keep warm tortillas wrapped in a dish towel to keep them soft.
Serve warm! Also very delicious with butter!
You will love this very easy recipe for healthy delicious sourdough einkorn tortillas.
Make some today! YOUR FAMILY WILL LOVE THESE!
BEST,
Caren
To every thing there is a season, and a time to every purpose under the heaven: Ecclesiastes 3:1
SOURDOUGH WHOLE GRAIN EINKORN TORTILLAS
Ingredients
- einkorn wheat berries if grinding your own, if not freshly ground whole grain einkorn flour
- 1/3 cup un-chlorinated/filtered water
- 1/2 teaspoons of sea salt
- 1/4 cup of beef tallow or your choice of fat such as lard or coconut oil
- discard or active sourdough starter. Please watch our video about caring for your starter. It is important not to waste any starter so please use your discard if you have any. If you use my method of feeding your starter you should have close to 1/2 cup of active starter.
Instructions
If using wheat berries, grind for flour.
Feed sourdough starter at least one hour before making tortilla dough, you can also use sourdough discard.
For tortilla dough:
Mix:
2 cups of whole grain einkorn flour
1/2 teaspoon of sea salt
Cut fat into flour:
1/4 cup beef tallow, lard, or coconut oil
Add:
1/2 cup sourdough starter
1/3 cup warm water
Combine until smooth then cover and leave at room temperature for 2 hours.
I always chill the dough, this makes rolling out tortillas easier.
Sometimes I make the tortillas as soon as the dough is chilled or sometimes I wait until the next day. This recipe is very flexible!
When ready to cook, divide dough and roll into thin tortillas. For this recipe dividing the dough into 8 dough balls make a good size tortillas but feel free to make the size you want.
Heat comal or cast-iron skillet until very hot.
Cook tortillas for 30 seconds or until you see char spots, then flip and cook other side.
Make sure to avoid over cooking. You want soft not crispy tortillas.
Keep warm tortillas wrapped in a dish towel to keep them soft.
Serve warm! Also very delicious with butter!
