Einkorn Flour Tortillas

Recipe by Abby Love for Edible Austin 
Photo by Casey Woods

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Einkorn is of the oldest grains on the planet and has a delicious, nutty flavor. Its gluten properties are far more delicate than other modern wheats, making it wonderful in flat applications, like tortillas or pita bread. Our favorite way to eat them is smeared with a little butter and a sprinkle of salt.

3 cups Barton Springs Mill whole wheat Einkorn flour, plus more for rolling tortillas
1 1/2 teaspoons salt
1 teaspoon baking powder
1/4 cup softened butter, lard, or oil
1 cup warm water

Stir together the flour, salt, and baking powder in a medium bowl. Add the butter and warm water, mixing with your hands until a soft dough forms. (If the dough seems sticky, don’t worry; fresh, stone-milled flours tend to be thirstier than shelf-stable, store-bought flours, so the Einkorn will absorb some of that extra hydration as it sits.)

Cover the bowl and allow the dough to rest for 20 to 30 minutes. Heat a comal or cast-iron skillet over medium heat.

Pull off lime-size chunks of dough and roll them between well-floured hands into little balls. Working with one at a time, roll each ball into a flat circle measuring about 6 inches across. (Or, if you have a tortilla press, you can use that.)

Cook each tortilla on the hot comal or pan for 30 to 45 seconds, or until the tortilla begins to puff in spots and char. Flip and repeat. Move to a plate and cover with a warm towel until all the tortillas are cooked. Serve immediately.

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3263 reviews
New Favorite Shirt

This is my new favorite shirt. They are very soft and comfortable, although they are a tad bit long for my taste. Not a big deal by any means - I've had it two weeks and already worn it 3 or 4 times.

Yecora Rojo
Dianne Vita

I bought the Yecora Red to make some artisan sourdough & it came out so delicious. It has a wonderful nuttiness with great complex flavors. Just love it. Can’t wait to try some of the “00” sifts.

Just what I wanted!

After having blue cornbread on a trip to Colorado, I looked everywhere for the cornmeal to make it after returning home to Boston. Luckily I found it through Barton Springs Mill, and it arrived a few days after ordering. I've already used it several times for several different recipes. It's awesome, and exactly the flavor and quality I was looking for. Highly recommend!!

Rouge de Bordeaux
Larissa Prusak
What a taste

I baked already two sourdough loafs with the flour and the taste and smell is amazing.

Helped with colic from breast milk!

I have three kids and breast fed all of them and I always had to watch my wheat intake otherwise my babies were gassy. I thought for whatever reason it was the gluten but then I learned that it’s actually how the wheat is made and what pesticides were used that upsets the babies and the mamas through the breast milk. So this third time around I have been searching for an organic wheat flour that wouldn’t upset my 6 month old’s tummy through the breast milk and I say success! I have baked muffins and cakes with this flour and have no complaints! If you want a fluffy result I’d recommend sifting as I would with any flour. Very happy and will buy again