Einkorn Tortillas – Using Sourdough Starter
My einkorn tortillas are the perfect combination of fluffy on the inside and slightly crispy on the outside. They fold perfectly into tacos or wraps for whatever you want to fill them with. Using only simple ingredients these tortillas can be frozen for later, or eaten right away. They are easily digestible because of the ancient grain, einkorn, and they’re long fermented for even more health benefits.
Related: Sourdough Flatbread Recipe
Related: Sourdough Sandwich bread recipe
- einkorn tortillas supplies
- Einkorn tortillas ingredients
- Homemade Einkorn Tortillas Process
- How to store einkorn tortillas
- Einkorn tortillas tips
- What to use einkorn tortillas for
- Benefits of Einkorn Flour
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- more Sourdough recipes
- Homestead living harvest edition
- Einkorn tortillas faq
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- Einkorn Tortillas Using Sourdough Starter
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einkorn tortillas supplies
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- stand mixer with dough hook attachment (optional but so nice)
- Rolling Pin
- Glass or ceramic bowl
- Kitchen scale
- Dough scraper (optional but nice)
- Cast Iron Skillet
Einkorn tortillas ingredients
The best part about this einkorn tortilla recipe is that it uses the most basic ingredients which I’m sure you already have on hand! Water, sourdough starter, all-purpose einkorn flour, sea salt, and ghee!
Related: make a sourdough starter from scratch
Homemade Einkorn Tortillas Process
My favorite recipes are the ones where you just toss everything in the bowl and mix – this is that recipe!
Place all of the ingredients in the bowl of a stand mixer fitted with the dough hook attachment and knead for about 5 minutes until a soft and smooth dough is formed.
Transfer the dough to a glass or ceramic bowl covered with a tea towel and ferment for 12-24 hours. Make sure you don’t let the dough ferment in a metal bowl as this could compromise the fermentation process.
Place your dough on a lightly floured counter and divide it into about 8 equal pieces.
Make a ball with each piece and then use a rolling pin to roll out into 1/4 inch thick circles.
Preheat a cast-iron skillet over medium heat and fry the tortillas for about 1-2 minutes on each side until they turn spotty brown on that side.
Best served immediately. Can be stored in an airtight container in the fridge for up to 3 days or frozen for about a month.
Related: Cast iron skillet dinner ideas
How to store einkorn tortillas
If you want to store these einkorn tortillas for later you absolutely can! Of course, anything is best when served fresh and warm, but the second-best is when you don’t have to make them again!
Einkorn tortilla fridge storage
To store your einkorn tortillas in the fridge, simply place them in an airtight container or bag and store them in the fridge for up to 3 days. To reheat, remove from container, place in a cast-iron skillet over medium-low heat until warmed through.
Related: how to season and use a cast iron skillet
Einkorn tortillas freezer storage
To store your einkorn tortillas in the freezer, just place the tortillas in a plastic bag (separating each with parchment paper) and store them in the freezer for up to one month. To reheat, remove the bag from the freezer and let thaw on the counter for a couple of hours then heat in medium-low cast iron until warmed through.
Einkorn tortillas tips
- Use hot water! The heat from the water will totally change the texture of these einkorn sourdough tortillas. If the water isn’t hot enough they will crumble like a cookie. Don’t heat it above 120 degrees though or you’ll kill the yeast.
- Don’t skip the resting time. You can skip the long-ferment, but you’ll need to at least let the dough rest for a couple hours so the texture of your einkorn tortillas turns out right.
- The cast iron skillet is a total game-changer. Cast-iron makes these tortillas perfectly crispy on the outside yet fluffy on the inside.
What to use einkorn tortillas for
- Burritos
- Tacos
- Deli wraps
- Philly cheesesteaks
- Eggs and bacon (or another kind of breakfast burrito combo)
- Peaches and cream
- Strawberries and cream
- Quesadillas
- Thai chicken wraps
- Chicken Caesar wraps
Benefits of Einkorn Flour
Einkorn is the most ancient grain – and the only type of wheat that has not been touched by modern hybridization. Basically, this means that einkorn is exactly the same as it was thousands of years ago. Because of this, einkorn flour is very easily digestible. Even gluten-intolerant can sometimes tolerate einkorn flour (not celiac).
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- Berkey water filter (we use the Royal because we drink an insane amount of water!)
- Thrive Market – 25% off & free gift! (where I get a ton of my ingredients)
- Azure Standard: $25 off your order. Code kyrieluke1
- Stand mixer
- Dough scraper (optional but nice)
- Rolling Pin
- Glass or ceramic bowl
- Kitchen scale
- Boos Block Butcher Block
- 12 inch Cast Iron Skillet
more Sourdough recipes
Same-Day Sourdough Pizza Crust
Roasted Garlic Sourdough Bread
Pumpkin Sourdough Cinnamon Rolls
Lemon and Lavender Sourdough Discard Muffins
Sourdough Starter from Scratch
Homestead living harvest edition
Einkorn tortillas faq
Einkorn in itself isn’t sourdough, but it is a wheat that can be soured and made into sourdough foods.
Yes, einkorn flour can be used for sourdough.
You can either start a sourdough starter using einkorn flour by making one from scratch and only using einkorn flour to feed it. Or you can transition your current sourdough starter to einkorn by starting to feed it with einkorn flour. Eventually, your starter will be completely fed with einkorn flour.
Einkorn wheat is rich, nutty, and buttery.
Although einkorn flour is a wheat so it does have gluten, it is a very simple and low-gluten grain.
Some people who are gluten-free can tolerate einkorn flour. Those with celiac cannot, but if there is a milk gluten sensitivity you may be able to tolerate einkorn.
No, in fact, einkorn can even have an anti-inflammatory effect.
Einkorn is much easier to digest than other forms of wheat, yes.
No, einkorn flour is the only wheat that has not been touched by modern hybridization.
The secret to making tortillas is using good quality flour and warm water to make the dough. Then, let the dough rest to let the gluten develop.
Yes, making your own tortillas is much cheaper than store-bought. There are only a few very basic ingredients to make your own tortillas and you probably already have them in your pantry.
Lard is the reason flour tortillas have their rich flavor and airy texture. However, you could use ghee, butter, or oil as well.
Related: Burrata Bruschetta Italiana Recipe
Related: sourdough burger bun recipe
print the recipe – einkorn tortillas using sourdough starter
Einkorn Tortillas Using Sourdough Starter
Equipment
- stand mixer with dough hook attachment (optional but so nice)
- Rolling Pin
- Glass or ceramic bowl
- Kitchen scale
- Dough scraper (optional but nice)
- Cast iron skillet
Ingredients
- 100 grams warm water under 120 degrees so to not kill the bacteria in the sourdough.
- 200 grams active sourdough starter
- 415 grams all purpose einkorn flour
- 9 grams sea salt
- 6 tbs melted ghee or melted grass-fed butter, or rendered beef tallow
Instructions
- Place all of the ingredients in the bowl of a stand mixer fit with the dough hook attachment and knead for about 5 minutes until a soft and smooth dough is formed
- Transfer the dough to a glass or ceramic bowl covered with a tea towle and ferment for 12-24 hours.
- Place your dough on a lightly floured counter and divide into 8 equal pieces.
- Make a ball with each piece and then use a rolling pin to roll out into 1/4 inch thick circles.
- Preheat a cast iron skillet over medium heat and fry the tortillas for about 1-2 minutes on each side until they turn spotty brown on that side.
- Best served immediately. Can be stored in airtight container in fridge for up to 3 days or frozen for about a month.
Video
Notes
- For the long-ferment make sure you don’t leave the dough in the KitchenAid stainless bowl – transfer the dough to a glass or ceramic bowl. Metal could compromise the fermentation process.
- Since this recipe uses einkorn flour, you’re able to get away with a shorter fermentation time.
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I made these today and although delicious they taste and act more like a biscuit. Trying to use for a burrito the tortilla just breaks doesn’t have any give. Any suggestions to get these tortillas to act more like a tortilla?
Try rolling them out very thin. Try less flour and/or more water. It’s all trial and error, and when working with sourdough, no recipe is ever going to respond the same for every person depending on environment.
I made a double batch of these today using whole wheat einkorn flour. Most recipes are AP, but I try to get around it. Though the difference must be drastic. Any reason why people prefer AP? Is it texture or taste? Availability? I just get my flour in bulk from einkorn.com. Pretty soon I’ll be milling my own flour buying berries instead. So it’s better my family is used to WW.
Each masa weighed 29 and a half ounces. I used one ball to make my standard 2 oz tortillas with my Victoria tortillera. That got me 15 servings with 1 smaller one.
I highly recommend anyone trying this recipe to completely melt their fat of choice. My masa with manteca was better incorporated than my tallow one because of the chunks that didn’t melt. Other than that if the temperature of the water is above 120°, add more water to cool it down.
Hi Stephanie, whole wheat might come out a little more cakey than AP if you don’t reduce the flour content a bit. What was your experience using whole wheat? I should test using whole wheat to see my experience! Regarding the fat, yes, definitely melt it. My recipe yielded 8 but I think yours were probably much thinner than mine. So 8-15 is likely the range.
I’ve always heard that your liquids can’t be too hot when using sourdough starter in a recipe as it kills it just like too hot of liquids kill regular yeast. Just curious as to how this would work with a recipe containing boiling water? Thanks
Hi Samantha, thank you for asking that question and GREAT point. You’re totally right, you don’t want to use “literal” boiling water with sourdough. That was an exaggeration on my part and I’ve corrected that in the recipe. You want your water to be warm (about 100 degrees) so you don’t kill those good bugs 😉 However, the hotter the better so another option could be to autolyse the flour with the hot water. Meaning, let the water sit and hydrate the flour) prior to adding the rest of the ingredients for about 20 minutes which will allow the mixture to cool before adding the starter.
I’m SO happy you mentioned that. I was writing is as “hotter than just a lukewarm” but it’s important to clarify!
So good!