Fermented Einkorn Flour Tortillas

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These homemade flour tortillas are soft, chewy, and made with fermented einkorn wheat flour. Fill warm tortillas with scrambled eggs for a breakfast taco or serve with Mexican fajitas, or as a complement to a meal instead of bread. Please see the video of this recipe. [All affiliate links in the recipe support the author.]

Total time to prepare this recipe is 35 minutes plus fermentation. Prep time is 15 minutes and the cooking time is 20 minutes. The yield is 16 tortillas!

Ingredients

• 2 ½ cups einkorn berries, milled or 4 cups einkorn flour
• 1 ½ tsp unrefined sea salt
• 1+ cup warm water
• ¼ cup coconut oil

Instructions

1. After milling flour with countertop grain mill or Nutribullet, sift with a fine mesh strainer over a bowl until some of the bran is left behind. Discard the bran or throw to your chickens.
2. Combine sifted flour and the rest of the ingredients in a ceramic mixing bowl. If too dry, add a little bit of water. Cover with compostable cling wrap and let ferment overnight on the counter.
3. The next day, use a dough cutter to divide your dough into 16 pieces and roll into balls. If necessary, use a small amount of einkorn flour to dust surface and prevent sticking.
4. Heat a cast iron pan or large saucepan on medium heat. Use a rolling pin to carefully roll out one ball at a time until nice and thin. Place tortilla in pan and cook on 30 seconds to minute per side. Remove from heat and place on a dish cloth while you continue with the rest of the tortillas.
5. Keep tortillas warm inside a dish towel. Serve warm with desired toppings and enjoy!
6. Tip: These keep well in the fridge or freezer. Freeze in a ziplock bag with unbleached parchment paper sheets in between each tortilla to prevent sticking. Warm up in a pan on the stovetop for fresh tortillas.

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