I’ve been milling my own wheat for 12 years now and one of the things I started adding a few years ago, was Einkorn flour. The wheat-berries are much darker as they have the bran and the germ still intact, making these Einkorn Flour Tortillas packed with nutrition and taste amazing. Let’s learn more about Einkorn flour.
What is Einkorn Flour
Einkorn is the oldest wheat known to scientists, and is considered man’s first wheat. The term einkorn is derived from the German language and interpreted to mean “single grain”. It is known in taxonomy as either Triticum boeoticum (wild wheat), or Triticum monococcum (domesticated species).
Einkorn is the most primitive form of wheat on Earth. It contains only 14 chromosomes, whereas modern wheat contains 42. Einkorn does not have the D chromosome, which seems to be connected with wheat intolerance in many humans.
Einkorn is easier to digest and contains more protein and anti-oxidants than modern wheat.
Nutritional Content of Einkorn Flour (compared to other wheats)
Here are some interesting facts about the nutritional content and health benefits of einkorn:
- Wheat gluten studies have found einkorn may be non-toxic to suffers of gluten intolerance
- Einkorn wheat has 14 chromosomes while modern wheats have 42 (Friendly to the body’s digestive system)
- Contains 3 to 4 times more beta-carotene than modern wheats (Boosts immunity, helps prevent cancer and heart disease)
- Has 2 times more Vitamin A (retinol equivalent) than modern wheats (Healthy eyes, reproductive organs and prevention of many cancers)
- Contains 3 to 4 times more lutein than modern wheats (Prevention of macular degeneration and cataracts)
- Einkorn contains 4-5 times more riboflavin than modern wheats (Used by the body to create energy and is an antioxidant that slows aging)
- Einkorn is a “hulled” wheat, whereas modern wheats are not. The hull can protect the grain from stray chemical contamination and insects making it an easier grain to grow ORGANICALLY!
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How To Make Einkorn Flour Tortillas
- Combine the flour, salt and baking powder.
- Next, add the water and oil.
- Grab your Danish whisk & stir it all together.
- Your dough should be nice and smooth.
- Now, knead the dough on your countertop for 1-2 minutes.
- Next, divide your dough into 14 balls.
- Grab your iron skillet and drizzle just a little bit of olive oil to coat the pan. It’s the same process if you were making pancakes.
- Turn the cooktop to medium heat.
- While the skillet is heating up, roll each ball out on a lightly floured surface into 8” balls. If you have a tortilla press, that works great too and your tortillas will be more uniformed. Mine are more rustic lol.
- Cook each tortilla for 30 seconds on each side. You might see bubbles or black marks on the tortillas. This is perfectly fine and just makes them even more yummier.
- These tortillas are great as a sandwich wrap or you can make my yummy Chicken Enchiladas.
Tools You May Need
Real Salt – enter code: lhsimpleliving for 15% off
Make Einkorn Flour Tortillas Sourdough
If you want to make these Sourdough tortillas, there’s just a few extra steps and some planning that you’ll need to do.
- Add 1 cup of Sourdough starter to the ingredients. Remove the baking powder. Instead of mixing in a bowl and kneading by hand, you can then put everything in your stand up mixer using the dough attachment. Knead for 8-10 minutes. You can definitely knead by hand, but the mixer will save you some time.
- Cover your bowl with a towel and set on the counter for 18-24 hours. This will allow the dough to ferment.
- Continue with the next steps in the recipe.
See my full disclosure here.
Where I Buy My Grains
Sourcing my wheat-berries from quality companies that have not been sprayed with glyphosate is important to me. I am a co-op leader for Bread Becker’s so I highly recommend ordering from them. I also have been buying from Azure Standard for over a year now and I really love all the grains and flours they have to offer.
Einkorn Flour Tortillas
- 4 1/2 Cups Einkorn Flour (freshly milled)
- 1 1/2 Tsp Salt
- 1/2 Tsp Baking Powder
- 1 Cup Warm Water
- 4 Tbsp Olive Oil
- Combine flour, salt and baking powder.
- Next, add the water and oil to the bowl.
- Grab your whisk and stir it all together.
- Your dough should be nice and smooth.
- Now, knead the dough on a lightly floured surface for 1-2 minutes. It’s just a matter of moving the dough back and forth with your hands.
- Next, divide the dough into 14 balls.
- Grab your iron skillet and drizzle just a little bit of oil to coat the pan. It’s the same as if you were making pancakes.
- Meanwhile, roll your dough balls with a rolling pin on a lightly floured surface into 8” circles. If you have a tortilla press, those work great!
- Cook each tortilla for 30 seconds on each side. You might see some bubbles or black marks and that is completely normal. It just makes these tortillas extra yummy!