Whole Grain Sourdough Einkorn Tortillas
- 1 cup levain
- 3/4 cup water
- 1/4 cup butter
- 1 tsp salt
- 3 cups freshly ground einkorn
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.
