These einkorn sourdough tortillas are easy to make, taste amazing, and are the perfect tortilla for tacos, quesadillas, and enchiladas.
The sourdough tortilla dough can be ready in as little as 30 minutes or you can allow it to ferment on your countertop throughout the day to maximize the gut health benefits of sourdough. I like to mix my dough in the morning and then make my tortillas at suppertime.
For these einkorn sourdough tortillas, I used freshly milled grain. I love using my Mockmill to grind my own flour! Unlike other grain mills, the Mockmill is relatively quiet, produces a fine stone ground flour, and minimizes the mess with its spout.
Using whole grain einkorn flour changes the texture of these tortillas slightly. If you like, you can do half whole grain einkorn flour and half all-purpose flour to create a tortilla that is more similar to the flour tortillas you would buy in a grocery store.
Is It Worth the Time to Make Einkorn Sourdough Tortillas?
For those who have loaded a gluten free tortilla with meat, cheese, veggies, and all the toppings you love to then have it break in half when you go to pick it up for that first bite. Yes. Yes, it is worth it. While I do not have to be 100% gluten free, I do best minimizing my gluten intake. One way I do that is by working with sourdough an grains like einkorn. Fermenting the grain by adding my sourdough starter to this recipe makes it easier for my gut to digest it. Using a grain like einkorn that naturally has less gluten in it than traditional wheat helps a lot too!
Do I Need a Tortilla Press?
Nope! I have made einkorn sourdough tortillas many times over the last few months and have always been able to roll them out quickly and easily with a plain old rolling pin.
Make Einkorn Sourdough Tortillas With Me on YouTube
Meal Ideas
Enchiladas – 100% recommend! They are so delicious!
Tacos
Burritos
Breakfast Burritos
Wraps – just roll it a little less thin for more of a flatbread-style tortilla
Quesadillas
Einkorn Sourdough Tortilla Ingredients
1/3 cup of water
1/4 cup of olive oil
1/2 cup of sourdough starter
1 2/3 cup of einkorn flour (or all-purpose flour)
1/2 teaspoon of salt
Einkorn Sourdough Tortilla Directions
Add the water, oil, and sourdough starter to a glass bowl and mix.
Add the flour and salt and fold it into the wet ingredients.
Continue folding/mixing until the dough comes together.
Allow it to rest for 15 to 30 minutes for the dough to autolyse. This allows the einkorn flour to absorb all of the moisture
Next, knead the dough on a floured surface for 2-5 minutes until the dough is no longer sticky and the gluten is slightly developed. (it won’t be elastic like bread dough, but it will stay together and lose its stickiness)
Place the dough in a bowl and cover it with a lid or plastic wrap, a plate works great too! Allow it to ferment for at least 30 minutes or all afternoon.
When you are ready to make your tortillas preheat a cast iron skillet over medium heat.
Divide the dough into 8 equal pieces.
Roll out the dough on a piece of floured parchment paper into a nice thin circular shape.
Grease your hot skillet with butter, lard, or your preferred oil.
Peel the tortilla off the parchment paper and lay it flat in the skillet.
Cook the sourdough tortilla for roughly 1 minute on each side. It should bubble up and brown nicely.
Enjoy your homemade sourdough tortillas with tacos, enchiladas, burritos, or wraps!
Einkorn Sourdough Tortillas
Equipment
- 1 rolling pen
- 1 cast iron skillet
Ingredients
- ⅓ cup water
- ¼ cup olive oil
- ½ cup sourdough starter active or discard
- 1 ⅔ cup einkorn flour
- ½ tsp salt
Instructions
- Add the water, oil, and sourdough starter to a glass bowl and mix.
- Add the flour and salt and fold it into the wet ingredients.
- Continue folding/mixing until the dough comes together.
- Allow it to rest for 15 to 30 minutes for the dough to autolyse. This allows the einkorn flour to absorb all of the moisture.
- Next, knead the dough on a floured surface for 2-5 minutes until the dough is no longer sticky and the gluten is slightly developed. (it won't be elastic like bread dough, but it will stay together and lose its stickiness)
- Place the dough in a bowl and cover it with a lid or plastic wrap, a plate works great too! Allow it to ferment for at least 30 minutes or all afternoon.
- When you are ready to make your tortillas preheat a cast iron skillet over medium heat.
- Divide the dough into 8 equal pieces.
- Roll out the dough on a piece of floured parchment paper into a nice thin circular shape.
- Grease your hot skillet with butter, lard, or your preferred oil.
- Cook the tortillas for roughly 1 minute on each side or until they bubble and brown.
Thanks for cooking with me!
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