Einkorn Sourdough Tortillas
Freshly milled einkorn sourdough tortillas are easy to make and delicious to use on taco night!
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.