These fluffy Sourdough tortillas are the perfect mix of nutty, tangy, and savory. Because of the complex and savory flavor, they compliment many dishes!
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Our family is always looking for ways to make mealtime more healthy and simple. Utilizing fermented and ancient grains in this tortillas recipe makes this task super easy. I especially love a recipe that is easy to make in bulk to stretch for multiple meals. As our family and homestead continue to grow, with our fourth baby on the way, I am clinging to the simplest of recipes like this one.
Tortillas are such a versatile food and can go with an array of dishes. This recipe can be long fermented, meaning started the night before, or whipped up last minute. The combination of all the different flavors truly make these tortillas go well with almost any dish.
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What is Sourdough?
Sourdough is the “old fashioned” way that bread products were made, before we had yeast packets. During the process of sourdough being “fed”, it is breaking down the grains. This process makes it much easier for our digestive systems to handle, unlike modern wheat products. Sourdough is known as the natural way to leaven bread.
There are several different ways to make a Sourdough starter to create yummy, Sourdough recipes with. The method I use is a process of adding flour and water and allowing it to ferment with the natural yeast in the air. Once your sourdough starter is established, it is seriously so easy to maintain and so hard to “mess up.”
What is Einkorn flour?
Einkorn is an ancient grain that remains unchanged. It is one of the only grains that has not been hybridized. Years ago this grain nearly became extinct. Since then, people have been utilizing this delicious ancient grain. Einkorn, in its whole grain form before being ground, was even found in ancient Egyptian tombs. It is not like working with modern wheat, the gluten does not develop in Einkorn the same way it does in modern wheat. It has a much lower gluten index and a lot of people that are gluten intolerant can actually handle eating Einkorn.
Einkorn yields a deliciously nutty flavor, unlike any other grain. Take your time to learn about and experiment with using this ancient grain in your meals, trust me, your body and taste buds will thank you. It will take some getting used to, as Einkorn flour absorbs liquid differently and does not like to be over-worked.
What do Homemade Sourdough Tortillas go with?
Tortillas are such a versatile side, they go with SO many things. One of our favorite ways to eat them is in homemade breakfast burritos or tacos…especially pumpkin tacos in the Fall. We especially eat a lot of these in the Summer months. When we are busy playing outside, you can bet we will make these at least once or twice a week.
Wraps are one of our favorite ways to utilize these sourdough tortillas. We will just cram it full with whatever meat and veggies we have in the fridge and call it good. You could also make some cream cheese and cucumber wraps with them in the summertime for a fresh snack.
I try to keep some simple Honey Mustard dressing made to drizzle in our wraps, it’s so good on everything! Enchiladas are another way we eat these tortillas. Pile high these tortillas with avocados, fresh veggies, lime juice, and taco seasoned meat! The ways we use these tortillas vary so much. We even enjoy them alongside fruit and veggies, with hummus, or with some good ole’ scrambled eggs!
Can you freeze Sourdough Tortillas with Einkorn?
Technically, yes, you can freeze the tortillas. I don’t recommend it due to them breaking more easily.
You can either freeze the individual dough balls once you combine all ingredients or freeze them after they are cooked. Be sure to separate them with parchment paper so that they don’t stick together if you freeze them after they are cooked. Use within 3 months for best results.
I recommend freezing the dough balls rather than the cooked tortillas. The finished product will keep it’s shape better if you freeze the dough instead of cooked tortillas.I’ve found that sometimes when I thaw them after being frozen, they break apart easily. So, if you can, I recommend just making them fresh each time.
Tips
- I recommend making these tortillas the night before and popping them in the fridge the next morning. Take them out of the fridge about 10 minutes before rolling them out to cook.
- Though we usually use lard that we render from pastured pigs, we also love making these tortillas with bacon grease. Be sure you are using grease from pastured pigs for the most health benefits.
- Cast Iron skillets cook these perfectly, I highly recommend getting a few. You will utilize them multiple times a day if you start cooking from scratch.
Equipment You May Need To Make These Tortillas
- Stand mixer with a dough hook, I love my Kitchen Aid Mixer for this
- Cast Iron Skillet(s)
- Spatula
- Rolling Pin
- Wire cooling rack, plate, or tortilla warmer
Sourdough Tortillas with Einkorn Ingredients
- Einkorn All Purpose flour
- Lard or bacon grease
- Salt
- Water
How to make Homemade Sourdough Tortillas with Einkorn Flour
Combine all ingredients in a stand mixer.
Mix on low with a dough hook just until the dough comes together. Do not over mix.
Long ferment instructions
If you are using the long fermented version of this recipe, which I recommend, do the above step the night before you want to cook them. Grease a medium bowl and cover with plastic or beeswax wrap to allow to proof over night.
The next morning, or after 1-8 hours, transfer the bowl to the fridge. Remove from the fridge 10 minutes before you plan to cook these tortillas.
Cooking instructions
Preheat a Cast Iron skillet over medium heat.
Divide the dough into 24 small dough balls for taco sized tortillas or 12 small balls for larger tortillas, to be used for a wrap.
On a lightly floured surface, roll out each dough ball as thin as possible without them falling apart or breaking.
Transfer tortillas one at a time to cook in the preheated skillet. Wait for air bubbles to form and cook for a few more seconds before flipping. Be sure not to over cook them or you will end up with crusty tortillas that don’t fold well.
Once each tortilla is cooked, transfer them to a wire cooling rack and cover with a tea towel or place them in a tortilla warmer until use.
Use immediately in your favorite recipes for best results!
If you try this recipe, I’d love for you to come back and give it 5 stars!
For More Sourdough Recipes From My Abiding Home:
- Sourdough Cheeseburger Pizza From Scratch
- The Best Sourdough Orange Cranberry Scones with Essential Oils
- Homemade Sourdough Berry Pop Tarts Simple Recipe
- Easy Sourdough Bread Loaf Recipe | Perfect Sandwich Bread
Homemade Sourdough Tortillas with Einkorn Flour
Equipment
- Stand Mixer with dough hook could also just use a wooden spoon and bowl if you don't have a mixer
- Cast Iron Skillet or pan of choice
- Rolling Pin
- Spatula
- Wire rack with tea towel or tortilla warmer optional, you could also just use a plate
Ingredients
- 3½ Cups All Purpose Einkorn flour
- ¾ Cup Filtered water
- ¼ Cup Lard bacon grease also works well
- 1 Cup Sourdough Starter
- ½ tsp. Salt High quality Sea Salt
- Olive Oil for cooking
Instructions
Long fermented option
- Combine all ingredients in a stand mixer. Mix just until combined, do not over-mix.
- Place dough in a greased, medium sized bowl. Cover with plastic or beeswax wrap and allow to ferment for 1-8 hours.
- After fermentation, remove dough from bowl and transfer to a lightly floured surface.
- Divide the dough into 12-24 small balls.
- Roll out dough balls one at a time as thin as you can.
- Preheat a couple of Cast Iron skillets over medium heat. Drizzle with Olive Oil prior to adding tortillas.
- Cook the tortillas one at a time, flipping only once. Cook for about 15-30 seconds on each side, until it puffs up.
- Transfer to a plate, tortilla warmer, or wire rack and allow to cool.
- Enjoy immediately for best results. Can be frozen for up to 3 months.
Quick version
- Combine all ingredients in a stand mixer. Mix just until combined.
- Separate the dough into either 12 or 24 small balls
- Lightly flour a flat work surface
- One at a time transfer dough balls to floured surface. Roll out dough as much as possible.
- Preheat a couple of Cast Iron skillets on medium heat. Cook tortillas one at a time for 15-30 seconds on each side, flipping only once. *Be sure not to over cook or you'll be left with crusty tortillas.
- Transfer to a wire cooling rack and cover with tea towel, or tortilla warmer until use.
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