Einkorn Tortillas Using Sourdough Starter
Rich, buttery, fluffy, and healthy! These Einkorn sourdough tortillas are so much better than store-bought and they are super simple to make.
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.
