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.

BSM Reviews

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3492 reviews
Great taste

Makes great tasting cornbread . It helps so much in cooking to use the best ingredients and Barton Springs Mill has the best i ever tasted . Ground fresh makes the difference for sure . Try it you will love it .

Bread Flours Bundle
Grandma Vickie
Great flour, great recipes

The chocolate cake recipe produced some of the best tasting cupcakes I have ever made (in the past 50 years of baking). The crumb & moisture were perfect. The rye bread & sandwich loaves turned out beautifully. The sour dough starter became activated within a few hours! Unfortunately my technical skills & patience didn’t do your flour justice. I’m looking forward to trying more of your recipes & more of your amazing flours. Thank you!

Awesome bread !

I am making delicious bread with your flour !

Grain Tasting - Pancake Sampler

Yvette in California
Try Adding Quanah to your Sourdough

One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!