Einkorn Flour Tortillas
Einkorn is the world’s oldest wheat – and it makes some of the best homemade tortillas you’ll ever try. These einkorn flour tortillas are soft, perfectly tender, and made with just a few simple ingredients. Perfect for tacos, wraps, or everyday meals when you want a healthier spin on a Mexican favorite.
I recently read the book Wheat Belly
The book talks about the problems with modern wheat and the devastating effects it has on our health.
One section of the book talks about how drastically wheat has changed over the years. The wheat of today is nothing like the wheat people used to eat thousands of years ago. Today, the agricultural industry favors yield over health benefits, production over nutritional value.
The most genetically primitive form of wheat is einkorn wheat, and it boasts the following benefits:
- It’s highly digestible
- It doesn’t spike blood sugar levels like regular flour does
- It has lower gluten levels (it only contains the A genome, not the D genome)
- It contains vitamin B6, phosphorous, potassium, carotenoids, protein, and other nutrients
And it’s good.
These homemade einkorn tortillas were delicious. I can’t say that they tasted much different than regular homemade flour tortillas. A little heartier, and a bit more flavorful. But you probably won’t notice the difference.
Einkorn flour can be substituted for regular flour in most recipes. You can find out more about einkorn wheat here.
Try these other einkorn flour recipes:
Where To Buy Einkorn Flour
When I first started cooking and baking with Einkorn flour, I purchased it at the local food co-op.
Now I buy my einkorn flour online from Grand Teton Ancient Grains.
Tips For Success
- Use warm water: Helps the dough come together more easily.
- Rest the dough: Einkorn flour absorbs liquid slowly — resting improves texture.
- Roll thin: They don’t puff much, so thinner is better.
- Reheat properly: Microwave for 10 seconds or warm in a skillet to soften again.
A Healthier Tortilla
These tortillas are made with einkorn flour and coconut oil. If you’re looking for a healthier alternative to traditional flour tortillas, these are it.
If you’ve never made homemade tortillas before, what are you waiting for? They are very easy to make and don’t take long. And they taste much better than store-bought tortillas. You can freeze any extras for future use.
Here are two other recipes to try:
Use your homemade einkorn tortillas in or on the side of the following recipes:
Homemade Einkorn Flour Tortillas
Because these are made with coconut oil, they remain quite firm if they are refrigerated or frozen. Simply microwave for a few seconds before eating to soften.
Ingredients
- 3 cups all-purpose einkorn wheat flour (I purchase mine from Grand Teton Ancient Grains)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup coconut oil, melted
- 1 cup hot water
Instructions
- Combine einkorn flour, salt, and baking powder in a large mixing bowl. Stir in melted coconut oil until the dough becomes crumbly. Add the hot water and continue mixing until a dough forms. Einkorn absorbs liquid slowly, so if the dough seems sticky at first, give it a few minutes—it will firm up.
- Cover dough with plastic wrap and let it rest for 30 minutes.
- Form dough into a log and cut into 12 even pieces (for large tortillas) or 24 pieces (for small tortillas). Coat each piece with a bit of flour. On a floured surface, roll out each piece of dough into a flat round, about the thickness of a regular tortilla (these won't raise much).
- Heat a dry skillet or non-stick frying pan over medium-high heat. Cook each tortilla round on one side until it begins to brown and blister, just a minute or so. Turn over and heat the other side until brown. Stack tortillas on a plate and serve warm.
- Keep warm: Stack the cooked tortillas on a plate and cover with a clean kitchen towel to keep them soft.
- To store: Because these are made with coconut oil, they’ll firm up in the fridge or freezer. Simply microwave for 10–15 seconds or reheat briefly in a skillet before serving.
Could the coconut oil be substituted with olive or avocado oil to avoid a sweet flavor on the Einkorn tortillas?
I haven’t tried it, but I think either would work just fine.
Are these hard or soft tortillas?
Soft
Hello
Are you using the Einkorn all purpose or Einkorn whole wheat flour? Thanks
I used all-purpose
Can this recipe be frozen?
Yes!
If you substitute baking soda and vinegar for baking powder, would you add the baking soda to the dry ingredients and the vinegar to the oil?
Also, if a recipe calls for both yeast and baking powder and/or an additional ingredient of either baking soda or vinegar to the recipe, would you add the amounts of each called for and separate the wet from the dry ingredients as well?
If a recipe calls for dry yeast, added separately to the recipe, can you still use the substitute for yeast? Please, I’m desparate. I can’t have yeast or baking powder, and einkorn flour is my only hope for real bread products. Non- grain flours are just “better than nothing”.
Hi Olive – No yeast in this recipe. And I would just stick to baking powder if you have some. Not sure adding vinegar + baking soda would do anything for this recipe.
Is this recipe with Jovial All Purpose Flour or with the whole wheat flour??
I used Jovial all-purpose flour but I suspect whole wheat flour would also work. Thanks!