Einkorn Tortillas, Fresh and Delicious
Total Time: 50 mins
If you’re like me, you often prefer a wrap over a piece of bread. That’s why I searched and tested until I had this simple, yet most delicious, recipe for einkorn farro tortillas.
This tortilla recipe is fast and easy to make. You can see my simple instructions and ingredients list under our recipes page here: Einkorn Tortillas Recipe. If you do have questions, feel free to contact us because getting them just right is a bit of an art.When we make tortillas, we usually prepare large batches (40 or more). We press and cook (on the griddle) some from that batch immediately but we freeze the rest (after pressing them but before cooking them). Some people may put parchment or wax paper between each tortilla before freezing but that is not necessary…thaw them on the counter top then warm them thoroughly in the oven, and they will come apart beautifully so you can cook them on the griddle.These are the best wraps. Einkorn works especially well (outside the nutritional benefits) because it is so soft, and the flavor is incredible!
Ingredients
SCALE
- 6-8 cup Freshly Milled Einkorn Flour Approximate
- 1 tablespoon Sea Salt
- 1 1/2 cup Hot Tap Water As hot as tap water will get
- 1 cup Melted coconut oil
Instructions
1. In a mixer, combine water, coconut oil, salt, and 3 cups of einkorn flour. Mix thoroughly. While mixing, gradually add more flour (3-5 cups) until dough sticks to itself and is soft but not sticky. The amount of flour depends on how settled your flour is, so just pay attention to consistency. Err on the side of a little wet. Being a little wet is preferable to too dry
2. Divide the dough in however many tortillas you want. This batch will make sixteen tortillas the size for wraps and more for smaller things like tacos.
3. Roll out on floured surface with rolling pin until very thin. See pictures below for example. (If you have a tortilla press, you may use that. We don’t use one anymore, but you may look at our previous tortilla article to see what we did in the past.)
4. Cook on hot skillet.
5. Enjoy with all your favorite wrap, taco, and burrito recipes!
A word of caution: Einkorn tortillas tend to dry out. They're best fresh. However, if you do wish to store them in the refrigerator, make sure to cover them well.
2. Divide the dough in however many tortillas you want. This batch will make sixteen tortillas the size for wraps and more for smaller things like tacos.
3. Roll out on floured surface with rolling pin until very thin. See pictures below for example. (If you have a tortilla press, you may use that. We don’t use one anymore, but you may look at our previous tortilla article to see what we did in the past.)
4. Cook on hot skillet.
5. Enjoy with all your favorite wrap, taco, and burrito recipes!
A word of caution: Einkorn tortillas tend to dry out. They're best fresh. However, if you do wish to store them in the refrigerator, make sure to cover them well.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
27 thoughts on “Einkorn Tortillas, Fresh and Delicious”
Did you use whole grain einkorn flour? Thank you.
Great question! Yes, fresh milled is whole grain flour.
I made them with whole grain einkorn. They were crispy instead of soft so I used them as flat bread instead of a wrap. They were absolutely delicious!
Made these with einkorn flour and leaf lard I rendered myself from local pasture raised pigs. 💪😂Rolled them out. Sprinkled a little grated cheddar and salt. Rolled up and re-flattened. Cooked on cast iron pan- divine! Thank you for the recipe 🙏
Einkorn is delicious. Can’t wait to try this recipe.
Well i just bought the Einkorn flour, i saw a different recipe that it said to make it little runny, so will not need rolling, but it came out like crepe ,didn’t like it, i will try to fix it, adding more flour,let see what happen
but i just can’t wait to eat the tortillas, Einkorn flour,will be my new flour from now on on,very healthy
Hi Maggie, We love these tortillas and have them at least once a week! I hope you enjoy them!
This looks delicious! Have you tried or could i substitute olive oil for coconut oil?
Olga, We have not tried that, but we’re pretty sure it would work. You would use the same amount. It may slightly alter the flavor but should be just fine.
I do not have a press because I was led to believe the presses were only for corn and that the flour ones were rolled out very thin with a rolling pin. What is the answer? And if a press is useful, which model is best?
A press is much easier than a rolling pin but either works. You can find cast iron presses on amazon. There is an electrical one but it doesn’t last long.
I just made these. I took a shortcut and used the flour, but I must say that they were DELICIOUS. I needed about 1/3 cup more flour than indicated, and because I don’t have a tortilla press, I needed more flour for rolling out the dough. Regardless, they came out great. I used butter which worked wonderfully, but I just had some beef tallow delivered so I can’t wait to make another batch with this grass-fed fat. THANK YOU for a great recipe. This will now be my standard “bread” for the house.
Why don’t you cook them on the tortilla press? Do they not cook properly?
I don’t see where you say how high or how long to cook them on the stove top or on a pancake griddle. Thanks for the recipe–can’t wait to try them.
Cook time depends on heat source and type. Cook them until they brown slightly but not so long that they turn into crackers or get too dark.
Needs more flour but other wise there great!
If you feel it needs more flour, you probably just need to use less water (instead of more flour). Even then, it will be sticky compared with modern wheat dough.
I have the cast iron tortilla press you show on your website. You say to heat the press for 8 minutes before pressing the tortillas. Is is heated on the stove top, and to what temp?
Is this necessary to make them press properly? I’ve never used Einkorn flour for making Tortillas, but also have never heated the press.
No you press them then cook them with type of press.
You can buy a heated press with non stick coating. when making a lot of tortillas its really helpfull and they always turn out round. I have never made einkorn tortillas, but thousands of regular ones with the heated electric press. You press them, then finish them on your comal (griddle) cuts time down a lot. as soon as my einkorn wheat arrives i will be trying this. will try to come back and let you know how well it does with einkorn wheat.
You don’t say how many this recipe will make? How large is the diameter of each tortilla if you are rolling by hand?
Hi,
I was wondering if you had an estimation on the shelf life of these great looking tortillas, is it recommended to freeze the day of making them or can they be bagged and last for a few days?
Thanks,
-Daniel
Daniel, Your best option for preservation is to refrigerate them.
Are these too sticky to roll out or flatten by hand?
You can roll them by hand – it will take longer but many people do it that way.
How do I make just 2 tortillas?
Claudia, I don’t have a recipe for just 2. I recommend that you make the full recipe then freeze what you don’t eat but thaw it prior to cooking it on the skillet.