Einkorn Tortillas

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Why Make Your Own Tortillas at Home

Mom and I agree—most store-bought tortillas are loaded with gums, preservatives, and stabilizers that quietly disrupt digestion and blood sugar balance. These Einkorn Tortillas return tortillas to their roots: simple, nourishing, and incredibly versatile.

Made with just five clean ingredients, these tortillas are soft, pliable, and flavorful, perfect for tacos, quesadillas, enchiladas, burritos, wraps, and even baked empanadas. Once you make them at home, it’s hard to go back.

Natural Chef Tips for Perfect Tortillas

• Hydration matters more than precision
  Einkorn flour absorbs liquid differently than modern wheat. Humidity, storage, and milling all affect hydration, so treat the water measurement as a guide rather than a rule. The dough should feel soft and supple, never sticky or crumbly.
• Resting is not optional
  Even a short rest allows einkorn’s delicate gluten structure to relax. This prevents tearing during rolling and ensures tortillas stay pliable instead of cracking once cooked.
• Cast iron or stainless steel only
  A well-heated cast iron pan creates instant steam inside the dough, which is what gives tortillas their flexibility. Nonstick pans tend to dry tortillas out before they puff properly.
• Watch for bubbles, not color
  Einkorn tortillas cook quickly. As soon as bubbles form and light golden spots appear, flip. Overcooking leads to stiffness and brittle edges.
• Stack and steam immediately
  Transfer cooked tortillas directly into a towel-lined stack. This gentle steaming step is the secret to foldable tortillas that don’t crack when wrapped or rolled.
• Freeze before filling for enchiladas or empanadas
  Lightly freezing tortillas firms the structure and prevents sogginess when baked with sauces or fillings.
• Choose oil intentionally
  High-phenolic olive oil adds antioxidants and subtle flavor. Coconut oil creates a slightly richer tortilla with more structure. Both work beautifully depending on your use case.

Nutrition Highlights: No Seed Oils

• Einkorn provides protein, minerals, and gentler gluten
• High-phenolic olive oil adds polyphenols and healthy fats
• Homemade tortillas eliminate gums, emulsifiers, and seed oils

Why Einkorn Flour Makes a Difference

Einkorn is the most ancient form of wheat still in use today. Unlike modern wheat, einkorn has:

• A simpler gluten structure
• Higher protein and mineral content
• Better digestibility for many people

These qualities make einkorn an ideal flour for everyday staples like tortillas, especially when paired with healthy fats and proper resting time.

Tortilla Sizing Guide Per Batch

Choose your size based on how you plan to use them:

• Small (4-inch) – Street tacos, baked taquitos, empanadas | makes ~16
• Medium (6-inch) – Large tacos, quesadillas | makes ~12
• Large (9-inch) – Burritos, enchiladas | makes ~8

Empanada Inspiration: A Chef Favorite

Inspired by the incredible empanadas at Bueno Onda in Santa Barbara—whose creative, ingredient-forward fillings first sparked my love of baked tortilla empanadas—this dough has become a favorite canvas in my own kitchen. Roll small rounds, add filling, seal, brush with egg wash, and bake at 350°F for about 30 minutes.

Favorite Filling combinations

• Grass-fed beef, onion, bell pepper, green olives, hard-boiled egg
• Pulled chicken, onion, bell pepper
• Prosciutto di Parma, mozzarella, garlic, arugula
• Bacon, eggs, cheddar, potatoes, onions
• Tomato, fresh mozzarella, basil, olive oil
• Mushrooms, spinach, caramelized onions
• Spinach, kale, ricotta
• Sweet potato, shallot, greens, jack cheese
• Quinoa, peppers, onions, vegan feta
• Potatoes, kale, shallots, mozzarella

If you’re ever in Santa Barbara, Buena Onda is absolutely worth a visit, their empanadas are the spark behind this recipe’s journey.

Sourdough Einkorn Tortilla Variation

For improved digestion, flavor, and flexibility:

• Omit baking powder
• Reduce water to 3/4 cup
• Add 1 cup active sourdough starter or discard

Mix and knead gently, then ferment 4 to 6 hours (or up to 12 hours in cooler temps). This slow fermentation pre-digests gluten and creates a mild tang with exceptional pliability.

Ingredient Swaps for Higher Protein Tortillas

Use these ingredients instead and follow the same instructions as the core recipe.

higher-protein

• 3 cups all purpose einkorn flour
• 2 cup grass fed greek yogurt
• 1 teaspoon mineral salt

BONUS! Low-Carb OPTION

• 3 cups finely ground organic almond flour
• 1/2 cup whole psyllium husks (not psyllium husk powder)
• 1 1/2 teaspoons mineral salt
• 2 tablespoons high-phenolic olive oil
• 1 1/2 cups warm water (about 110°F)

FAQ: Einkorn Tortillas

Are einkorn tortillas gluten-free?

No. Einkorn contains gluten, but it is structurally different from modern wheat. Many people who struggle with conventional wheat tolerate einkorn well, especially when the dough is rested or fermented.

Why do my tortillas crack when folding?

Cracking usually means one of three things: the dough was too dry, it wasn’t rested long enough, or the tortillas were overcooked. Adding a splash of water, extending the rest time, or reducing cook time typically solves the issue.

Can I make these tortillas ahead of time?

Yes. Store cooked tortillas wrapped in a kitchen towel inside an airtight container for up to 5 days. Let them sit at room temperature for 30 minutes or gently warm before using.

Can I freeze einkorn tortillas?

Absolutely. Freeze fully cooled tortillas stacked with parchment between layers. Thaw at room temperature or warm gently in a pan before serving.

What’s the best way to reheat them?

Reheat directly in a dry skillet over medium heat for 15 to 20 seconds per side. Avoid the microwave, which can make them rubbery.

Can I use these for enchiladas or burritos?

Yes. Medium or large tortillas work best. For enchiladas, lightly warm before rolling to prevent splitting.

Is the sourdough version easier to digest?

Yes. Slow fermentation partially breaks down gluten and phytic acid, improving mineral absorption and digestibility while enhancing flavor and flexibility.

RBK Ingredient Standard

Whenever possible, we prioritize organic, local, seasonal, and transparently sourced ingredients. Learn more about our sourcing approach.

Let us know if you make this recipe! Tag @redbootkitchen and use the hashtag #redbootkitchen

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