Einkorn tortillas are perfect for a quick meal or a carefully curated weekend dinner. Whip them up for the week and they are sure to be a family favorite. Made with einkorn flour for added health benefits and a few other simple ingredients, these are much healthier (and tastier) than any store bought tortilla!

Einkorn tortillas are a staple in our house. They are quick to whip up but are very filling and can be used in so many meal ideas. While not sourdough, einkorn adds many health benefits as opposed to traditional white all purpose flour. Einkorn flour is also much easier to work with in my opinion. It is softer, takes less kneading (if any) and takes less liquid than other flours.

I like to keep Jovial all purpose einkorn flour on hand and einkorn wheat berries. Both are beneficial and are must haves in my kitchen. I use einkorn in most meals (like these muffins). Einkorn has a great flavor that you just cannot get anywhere else. The only thing better is sourdough einkorn!

With just 4 ingredients, throw these tortillas together for a healthy taco bar, breakfast burritos or wraps. I also love to eat these smothered in grass fed butter. My old self would cringe at those words. Fat free, fake margarine spreads were lower in calories and that meant it was healthier right? WRONG. Eat the butter. Real, grass-fed butter. Now on to the tortillas!

How do you make tortillas soft?

Keep them warm and do not overcook them. Only cook until you start to see bubbles appear. If they cook too long, they will become crunchy and will break when you try to bend them. When using fresh, place each tortilla in a towel, stacked on each other, and cover with the towel. This keeps the heat and steam in.

Steaming is the best way to reheat these tortillas but the oven works also! I have also been told that coating each tortilla in a thin layer of oil and putting on the stove for a few seconds does the trick as well, but this is not something I have tried.

How to Store Einkorn Tortillas

We usually eat ours up immediately. But if your family does not, just keep them in a glass container. Due to the simple ingredients of these tortillas, they will not stay fresh like this for long but there have been days where I pulled tortillas out from the day before, steamed or reheated them and they were still great!

These also freeze well. I make my husband breakfast burritos and freeze them for on the go breakfasts. Reheated they become soft again. You can also freeze the tortillas alone. Place in a freezer safe container. When ready to use, pull out of the freezer and leave out to thaw. If they are not as soft as you would like, reheat for just a few seconds.

Meal ideas for Einkorn Tortillas

Cheese and beef burritos

Chicken salad wraps

Chicken enchiladas

Breakfast burritos (A family favorite in my house!)

Taco night

Quesadillas

Homemade tortilla chips

Cream Cheese Pinwheels

Can I substitute einkorn flour for regular flour?

Any flour can be substituted for Einkorn but there are some modifications to consider. Einkorn behaves differently than other wheats and flours. It takes less kneading and less liquid.

Whole Wheat Einkorn

I have always used whole wheat einkorn, pre-bought or home milled, interchangeably with all purpose einkorn. The final product will be denser regardless due to the bran but both options for einkorn have worked in all of my recipes. For more of a nuttier, strong flavor try whole wheat einkorn. I do not enjoy other whole wheat products from regular wheat. I love the taste of whole wheat einkorn and I do find it to be a little softer than other whole wheat flours.

All Purpose

I would recommend only using organic, unbleached (I like Arrowhead Mills) but you can substitute with slight modifications. All purpose will need more liquid but add slowly and combine before adding more. You are looking for a wet, smooth dough but not sticky.

Other Whole Wheat

I have not made these tortillas with any other wheat so I cannot speak to this but I would believe you would need more liquid or less flour like all purpose.

Tips

Do not overcook- this is the most important thing. These cook fast and if they go too long, they will be too hard. Reheating will not save them.
If you switch einkorn for regular all purpose, you will need more liquid. I estimate around 1/2 cup more but you will have to add slowly and judge how it looks.
Get your skillet hot before adding the tortilla.
Do not flour the cabinet, only the rolling pin and top side of the tortilla.
You will get in the groove of rolling a tortilla while the previous cooks but this goes fast so it takes some timing.

Tools

Skillet- I prefer cast iron but any good skillet will do

Rolling Pin

Stand mixer or mixing bowl

Ingredients

3 cups einkorn flour

1/2 cup avocado oil or melted butter

1 teaspoon salt

1/2 cup water

How To Make Einkorn Tortillas

Combine salt and flour in stand mixer or mixing bowl.

Next, add in your oil to combine.

Add water until wet but not sticky. Knead for 2-3 minutes until silky and smooth.

Let rest for 5-10 minutes and preheat your skillets on medium heat.

Divide dough into 8 balls for burritos and wraps or 12 for tacos.

Flatten the first ball out on a non-floured surface. You need the tension to get the tortillas as thin as possible. Add flour to the top and to your rolling pin.

Begin rolling, picking up and rotating a quarter turn after each roll.

You want the tortillas thin enough to see your hand through them but not to the point of tearing.

Cook each tortilla for 15-20 seconds on each side. Wrap in a towel once done and keep covered.