📝 About This Recipe
Experience the rich, nutty heritage of humanity’s oldest wheat with these handcrafted einkorn tortillas. Unlike modern wheat, einkorn offers a beautiful golden hue and a delicate, buttery flavor that elevates the humble tortilla into a gourmet experience. These wraps are naturally easier to digest and boast a soft, pliable texture that makes them perfect for everything from street tacos to elegant breakfast burritos.
🥗 Ingredients
The Dough Base
- 3 cups All-purpose Einkorn Flour (plus extra for dusting; ensure it is finely ground)
- 1 teaspoon Fine Sea Salt (enhances the nutty grain profile)
- 1 teaspoon Baking Powder (aluminum-free preferred for a clean taste)
Fats and Liquids
- 1/4 cup Lard or High-Quality Ghee (at room temperature; leaf lard provides the best flake)
- 3/4 cup Warm Water (approximately 100°F-110°F; do not use boiling water)
- 1 teaspoon Honey (optional, to assist with browning)
- 1 tablespoon Avocado Oil (for coating the dough during the rest period)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the einkorn flour, sea salt, and baking powder until thoroughly combined and aerated.
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2
Add the lard or ghee to the flour mixture. Use your fingertips or a pastry cutter to rub the fat into the flour until the mixture resembles coarse crumbs with no large lumps remaining.
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3
Dissolve the honey (if using) into the warm water. Make a well in the center of the flour and pour in most of the water.
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4
Gently stir the mixture with a wooden spoon or your hands. Einkorn absorbs water more slowly than modern wheat, so be patient. If the dough is too dry, add the remaining water one tablespoon at a time.
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5
Turn the dough onto a lightly floured surface. Knead very gently for only 2-3 minutes. Over-kneading einkorn can make it sticky and tough because its gluten structure is quite fragile.
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6
Divide the dough into 12 equal portions, roughly the size of a golf ball. Roll each into a smooth sphere.
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7
Lightly coat the balls with avocado oil and place them on a tray. Cover with a damp kitchen towel and let them rest for 30 minutes. This 'autolyse' period is crucial for rolling without shrinkage.
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8
Heat a heavy cast-iron skillet or comal over medium-high heat. You want it hot enough that a drop of water sizzles and evaporates instantly.
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9
On a lightly floured surface, flatten one dough ball and roll it out with a rolling pin. Aim for a 7-8 inch circle. The dough should be thin enough to almost see through.
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10
Carefully lift the tortilla and lay it flat onto the hot skillet. Cook for 30-45 seconds until small bubbles form on the surface and light brown spots appear on the bottom.
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11
Flip the tortilla and cook the other side for an additional 30 seconds. Do not overcook, or they will become crisp like crackers instead of soft wraps.
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12
Remove the tortilla and immediately place it inside a clean kitchen towel or a dedicated tortilla warmer to steam. This step ensures they stay soft and pliable.
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13
Repeat the rolling and cooking process for the remaining dough balls, stacking the finished tortillas on top of each other.
💡 Chef's Tips
Einkorn has a lower glycemic index and different gluten proteins, so handle the dough gently to avoid a sticky mess. If the dough feels too tacky, chill it in the refrigerator for 15 minutes before rolling. Always use a heavy-bottomed pan like cast iron; it retains the consistent heat necessary for that perfect 'char' spot. Avoid using too much dusting flour when rolling, as excess flour will burn in the pan and create a bitter taste. To reheat, wrap the stack in a damp paper towel and microwave for 20 seconds, or char them briefly over an open gas flame.
🍽️ Serving Suggestions
Fill with slow-cooked carnitas, pickled red onions, and a squeeze of fresh lime. Serve alongside a bowl of smoky black bean soup topped with crema and cilantro. Use as a base for 'Ancient Grain Quesadillas' with Oaxacan cheese and roasted poblano peppers. Pair with a crisp Mexican Lager or a refreshing Hibiscus (Jamaica) iced tea. Spread with almond butter and honey for a nutritious, nutty breakfast wrap.