We used to make all of our tortillas out of masa (corn) that we would buy or make ourselves. Since I have a child that doesn’t do well with corn, I started experimenting with our einkorn that we grow here on our farm to make a healthy tortilla that we could all enjoy. The sour dough process in this recipe is the best way to get natural yeast into the dough, increases the vitamin content, and makes these more digestible. This recipe is so easy that once you get the hang of sourdough. What I love the most about this recipe is that everyone can enjoy them.
Last night I made levain for this recipe and early this morning I mixed up the dough. Today at 11:00, Abby and I made these tortillas and fried up some hamburger. When the hamburger was ready, I added beans and our taco seasoning to it. We also heated up some of our sweet corn from the summer and shredded up our natural cheese from our grain-free milk cows. Kailey grabbed some of our canned salsa and we considered this a good lunch. Abigail was my lunch helper, and I asked her if she would show you the process of using our tortilla press to make this job quick and easy, and she said, “yes.” We have her video here.
I also like to use this recipe to press the dough, cut these into triangles, and fry them in lard or coconut oil for chips. Another fun thing to do is to put a filling in them, wrap them up, and fry them. This is a bit of a process, but hopefully I can share this in the future.
When we use simple, heirloom ingredients, grown in healthy soil without any toxins, we can enjoy food that would otherwise be considered unhealthy.
Do you love making food from scratch? We would love to hear from you in the comments!
Whole Grain Sourdough Einkorn Tortillas
Ingredients
- 1 cup levain
- 3/4 cup water
- 1/4 cup butter
- 1 tsp salt
- 3 cups freshly ground einkorn
Instructions
- In a medium sized bowl, mix the levain with water, melted and cooled butter, salt, and flour. Knead and add extra flour until the dough is no longer sticky. Allow this to sit at room temperature for at least 2 ½ hours (the longer it goes the more digestible it will be). Make balls a little bigger than a golf ball. Roll out by hand (I have never done this) or press in a tortilla press (see video) and cook on low to medium heat on a frying pan until one side is slightly brown (about 1 minute). Flip and cook about another minute.Note: We cut out a large Ziploc bag into the shape of the tortilla press to make pressing the balls easy and efficient.We don’t use any oil to coat the pan or Ziploc bags.Tips:The key to my recipe is to make sure the dough is no longer sticky before allowing it to rest at room temperature. Einkorn will also absorb a little of the liquid as it sits.I love to use two pans at a time to make the process faster.