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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