The Best Homemade Sourdough Einkorn Tortillas Recipe
These Sourdough Einkorn Tortillas are soft, pliable, and so delicious! Perfect for taco Tuesday or any night of the week!
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Einkorn is an ancient grain thought to be the oldest variety of wheat. The flavor is nutty, and the whole grain Einkorn flour is packed with vitamins and minerals making it a very nutritious flour to work with.
The Einkorn flour also has a weaker gluten structure making it more easily digested by some people.
Why I love this recipe for Homemade Sourdough Einkorn Tortillas
Healthy – This recipe uses Einkorn flour which is a very nutritious flour that is lower in gluten than modern wheat. This makes it a bit easier on digestion and affords many vitamins and minerals.
Simple Recipe – Made with simple ingredients, this recipe only uses flour, water, starter, oil, and salt.
Delicious – Einkorn flour has a nutty flavor that is super delicious and even the pickiest eater will love these tortillas!
Basic Ingredients for making Homemade Einkorn Sourdough Tortillas
- Einkorn Flour – I use fresh milled Einkorn flour, but all purpose Einkorn flour will work as well.
- Water – For best results, use filtered water. You may use warm water if your kitchen is really cool. Take care to not warm the water over 105 degrees F.
- Sourdough Starter – You can use active sourdough starter or sourdough discard. Full disclosure: I use a stiff sourdough starter. If you are using a pourable starter, you will need to add 1/4-1/2 cup more flour.
- Salt
- Olive Oil – You can substitute with melted coconut oil or avocado oil. The oil gives softness to the tortillas.
Full ingredient amounts in recipe card below
For a sourdough tortilla recipe made with modern wheat, click here!
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To mill my own Einkorn Berries, I use the Nutrimill Grain Mill (I have a coupon code: rose20 for $20 off)
My favorite cast-iron skillet is linked here. (Use my coupon code: THEROSEHOMESTEAD for 10% off)
How to make Homemade Sourdough Einkorn Tortillas
Mix the dough
If you are using fresh milled Einkorn flour, mill your wheat berries on a fine setting of your grain mill.
In a large mixing bowl, add the water, oil, and sourdough starter and mix with a danish dough hook or wooden spoon until the water is milky.
Add 2 cups of flour and 1 tsp of salt. Mix well. If the dough is too wet add up to 1/2 cup extra flour.
The dough should be shaggy and tacky.
Cover and let the dough rest for 30 minutes.
Fold the dough
Turn the dough onto a lightly floured surface. I like to use a dough scraper to manipulate the dough as Einkorn dough is notoriously sticky.
Gently lift on a corner of the dough and fold it back into the center of the dough. Continue this all the way around the dough.
Turn the dough ball over and drag against the table until it is a tight ball of dough.
Lightly grease the bowl and put the dough back in the bowl.
Cover with plastic wrap or a damp tea towel.
Fermentation Process
Let the dough ferment on the counter at room temperature for 8-12 hours.
You can push the fermentation time to 12-24 hours. If your house is quite warm, I would do part of the process on the counter and part in the fridge. For instance, 4 hours on counter and the rest in the fridge.
Shape the tortillas
Preheat a cast iron skillet over medium heat while shaping the tortillas.
Turn the dough onto a floured surface and divide the dough into 8 equal pieces.
Flour the top of each dough ball and flour a rolling pin.
Roll out the dough into a roughly 8-10 inch in diameter. You should aim for the thinnest tortilla possible without tearing.
You can also use a tortilla press to shape the tortillas if you have one.
Place shaped tortillas on a lightly floured piece of parchment paper to prevent sticking.
Continue until all tortillas are shaped.
Cook the tortillas
Place each shaped tortilla in the hot skillet.
Let cook 1-3 per minutes per side until lightly golden brown.
Place cooked tortillas on a plate covered with a tea towel or paper towel to keep them soft.
Storage
Store cooled tortillas in a plastic bag or airtight container on the counter for 3-4 days.
Freeze in freezer safe bags for up to 3 months.
The Best Homemade Sourdough Einkorn Tortillas Recipe
Equipment
- Cast iron skillet
- Rolling Pin
Ingredients
- 2-2 1/2 cups Einkorn Flour I use fresh milled flour.
- 1/2 cup Sourdough Starter SEE NOTES BELOW**
- 1/2 cup Water
- 1 tbsp Oil
- 1 tsp Salt
Instructions
- In a large bowl add the water, oil, and sourdough starter. Mix until milky and the starter is combined.
- Add 2 cups of flour and the salt. Mix well. If the dough is too sticky add up to another 1/2 cup of flour 1/4 cup at a time.
- The dough will be shaggy and tacky. Einkorn dough is notoriously sticky.
- Cover with plastic wrap and let the dough rest for 30 minutes.
- Turn the dough onto a lightly floured surface.
- Lift one corner of the dough and fold it onto itself. Continue all the way around the dough.
- Turn the dough over and drag across the table until the ball of dough is tight and round.
- Grease the mixing bowl and place the dough in the bowl.
- Cover and let ferment for 8-12 hours. You can push this to 24 hours if your house is cool or you put the dough in the fridge after 4 hours.
- Preheat a cast iron skillet over medium heat.
- Turn the fermented dough on a lightly floured surface and divide into 8 equal pieces.
- Roll each ball of dough out to roughly 8-10 inches in diameter.
- Place shaped tortillas on a lightly floured piece of parchment paper to prevent sticking.
- Shape all of the tortillas and cook each tortilla in the hot skillet for 1-3 minutes per side until lightly golden brown.
- Place cooked tortillas on a plate and cover with a towel to keep soft.
