These homemade sourdough tortillas utilize bacon grease from pastured pigs and fermented ancient grains. The flavor of the savory and sour truly is so delicious. Sourdough tortillas will add a depth of flavor to any dish!
Our family is always looking for ways to make mealtime more healthy and simple. Utilizing sourdough tortillas makes this task super easy. Tortillas are so versatile and can go with an array of dishes. This recipe can be long fermented, meaning started the night before, or whipped up last minute.
Even though its Wintertime that I’m creating this post, we are still utilizing these tortillas weekly. I’m already thinking about the Springtime and longing to start working out in the garden. My mind has me thinking of simple recipes that are healthy to feed my family. This Sourdough tortilla recipe with Einkorn flour is just that!
What is Sourdough?
Sourdough is a culture that naturally exists in the air. Sourdough is the “old fashioned” way that bread products were made, before we had yeast packets. During the process of sourdough being “fed” with flour and water, it is breaking down the grains. This process makes it much easier for our digestive systems to handle, unlike modern wheat products.
There are a couple of different ways to make a Sourdough starter to create Sourdough recipes with. You can buy a packet and follow the directions, or just use flour and water. I find the latter to be the most simple. Creating a Sourdough starter takes about a week and is the process of “feeding it” water and flour, then removing some after it ferments.
What is Einkorn flour?
Einkorn is an ancient grain. It is one of the only grains that has not been hybridized. Fifteen years ago this grain nearly became extinct. Since then, people have been utilizing this delicious ancient grain. Einkorn 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.
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.
What do Homemade Sourdough Tortillas go with?
Tortillas are such a versatile side, they go with SO many things. I love to use them for wraps or in Mexican dishes best. We especially eat a lot of these in the Summer months. When we are busy playing outside in the Summertime, you can bet we will have these almost daily.
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. I try to keep some simple Honey Mustard dressing made to drizzle in our wraps, it’s so good on everything!
Another way we love to use these tortillas is to go with Pumpkin Tacos or in homemade Enchiladas. Call it a Mexican dish if you pile high these tortillas with avocados, fresh veggies, lime juice, and taco seasoned meat! The ways we use these tortillas vary so much.
Can you freeze Sourdough Tortillas with Einkorn?
Technically, yes, you can freeze the tortillas for up to 3 months once cooked. You can also freeze the individual dough balls once you combine all ingredients. Cook them 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.
The properties in Einkorn are different than modern wheat, so definitely make them fresh each time if you can. I will say that I do still make this recipe in bulk at times and freeze some. You totally can, just be cautioned when thawing them for use that they may not look as pretty as they once were fresh.
Save it for later!
- 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.
- You can make these tortillas with regular AP flour or Whole Wheat, but you may need to adjust the amount of liquid you add to the recipe, you may need more.
- Use bacon grease strained from pastured pork.
- Cast Iron skillets cook these perfectly, if you don’t have one you definitely should invest in one. You will utilize that thing multiple times a day if you start cooking from scratch, including this recipe.
Equipment you may need
- Stand mixer with a dough hook, I love my Kitchen Aid for this
- Cast Iron Skillet
- Wire cooling rack, plate, or tortilla warmer
Sourdough Tortillas with Einkorn Ingredients
- Einkorn All Purpose flour
- Lard or bacon grease
How to make Homemade Sourdough Tortillas with Einkorn
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 4-8 hours, transfer the bowl with the dough to the fridge. Remove from the fridge just before you plan to cook these tortillas.
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.
Transfer tortillas one at a time to cook in the preheated skillet. Cook for about 30 seconds on each side and only flip once.
Be sure not to over cook them or you will end up with crusty tortillas that don’t fold well.
*You may need to remove your skillet to cool down before continuing, if it gets too hot on the lowest heat when cooking. I have one burner on my gas stove that gets way too hot and I have to remove the skillet halfway through cooking tortillas to take a break.
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 for best results!
If you try this recipe, I’d love for you to give it 5 stars!
More Sourdough recipes from My abiding home:
- Sourdough Cheeseburger Pizza From Scratch
- The Best Orange Cranberry Scones with Essential Oils
- How To Use Essential Oils In A Daily Routine
- How To Render Lard In The Instant Pot, Fast
Homemade Sourdough Tortillas with Einkorn
- Stand Mixer with dough hook
- Cast Iron Skillet
- Wire rack with tea towel or tortilla warmer
- 3½ Cups All Purpose Einkorn flour
- ¾ Cup Filtered water
- ¼ Cup Bacon grease from pastured pork and uncured
- 1 Cup Sourdough Starter active
- ½ tsp. Salt High quality Sea Salt
Long fermented option
- Combine all ingredients in a stand mixer.
- Mix just until combined.
- Grease a medium bowl and place dough in the bow. Cover with plastic wrap and allow to ferment for 4-8 hours.
- After 4-8 hours, 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
- 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.
- 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.
- Transfer to a wire cooling rack and cover with tea towel, or tortilla warmer until use.
- Best enjoyed immediately but can be frozen for up to 3 months.
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