Einkorn Flour Tortillas
Making homemade tortillas is SO much easier than you think. A few simple ingredients and a small amount of prep time totally levels up any meal using flour tortillas. Using Einkhorn flour adds extra nutrients and a subtle nutty flavor to these golden beauties.
Ingredients
- 2 cups Grand Teton Ancient Grains Einkorn Flour (all-purpose, whole grain, or a combination of the 2)
- 1 tsp kosher salt
- 4 tbsp neutral oil (such as avocado or canola)
- 1/2 cup warm water
Instructions
- In a large bowl combine flour and salt; whisk well to combine.
- Add oil and mix. Add ¼ cup of water and mix until a shaggy dough begins to form. Continue to add water, 1 tbsp at a time until the dough comes together completely - it should take approximately 3 to 4 more tbsp of water.
- Turn dough out on to a floured surface and knead until smooth, about 2 minutes.
- Cover with a towel and allow dough to rest for 2 hours.
- When ready to cook, divide and roll the dough into 10 small balls. Using a rolling pin, roll one ball out until a thin 8-inch circle.
- Heat a dry pan over medium-high heat (cast-iron works great for this). Cook tortilla on one side until bubbles begin to form all over the tortilla, flip and cook on the opposite side. Cook time should be about 1 to 2 minutes per side. Repeat with remaining dough.
- Stack cooked tortillas on a plate between layers of parchment paper and cover with a clean towel until ready to serve.
- Store leftover tortillas in a resealable bag in the refrigerator for up to 2 days or in the freezer for up to 1 month.
Nutrition
Serving: 1 tortillaCalories: 123kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 110mgFiber: 2g
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