The Best Homemade Sourdough Einkorn Tortillas Recipe

Sourdough Einkorn tortillas on a plate with top tortilla folded

5 from 1 vote

The Best Homemade Sourdough Einkorn Tortillas Recipe

Soft, pliable, and so delicious, these sourdough Einkorn tortillas make the perfect side for taco night! Fill them to the brim with your favorite toppings and watch them get devoured!

Course Main Course

Cuisine Mexican

Keyword Easy Sourdough Recipe, Einkorn Flour, Einkorn recipe, einkorn tortillas, Fresh Milled Einkorn Flour, Sourdough Discard, Sourdough Starter, sourdough tortillas, tortillas, whole wheat tortillas

Prep Time 5

Cook Time 6

Servings tortillas

Calories 140kcal

Author Mary Rose

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.

Notes

**I use a stiff sourdough starter. If you use a pourable starter, add the additional 1/4-1/2 cup flour for the right consistency**

Store cooled tortillas in a plastic bag or airtight container for 3-4 days.

Freeze in freezer safe bags for up to 3 months.

Nutrition