Einkorn Sourdough Tortillas

Recipe by Kerenza Defreitas. Beautifully soft and delicious, these einkorn tortillas are made even more flavorful with the addition of sourdough starter. Perfect as a base for tacos or a wrap for sandwiches!

Instructions

1. In a large bowl add the flour, water, starter, oil and salt. Mix well as much as you can then continue to knead and bring the dough together with your hands to form a ball.
2. Cover the bowl and ferment for 8-12 hours at room temperature.
3. Heat a cast iron skillet over medium heat. Separate the dough into 12 equal pieces.
4. Cut a piece of parchment paper and place it on your work surface. Lightly flour the parchment and place your dough on top of it. Flour the top of the tortilla dough ball and roll each piece thinly to about 6-8 inches in diameter.
5. Transfer the tortilla to your hot skillet and cook until it starts to puff a bit, then flip the tortilla and continue cooking for about one minute.
6. Transfer the cooked tortillas to a clean towel and wrap to keep warm.

 
Notes

1. The coconut oil or lard should be in a solid or semi soft state and not melted. As you knead your dough the warmth of your hands will soften the oil to incorporate it. If you add the oil in when it’s liquid the dough will be wetter and stickier to mix.
2. Dust the dough with a bit of flour as you roll to prevent sticking.
3. Using parchment paper to roll the dough makes it easier to transfer the dough onto the skillet. Pick up the parchment with the rolled dough and flip onto the skillet then peel the paper off. You may need to wait a few seconds until you remove the parchment paper as the dough cooks.
4. To reheat your tortilla, place on a heated skillet and cook until warm.
   
5. You can use either a wet or dry sourdough starter in this recipe, with no adjustments needed.