The wheat of our ancestors, einkorn is healthier than many grains today because it has never been hybridized. This makes it naturally good for you and digestible even to those with wheat sensitivities. In The Einkorn Cookbook, Shanna and Tim Mallon show readers how to easily incorporate this ancient wheat into your kitchen, both as a whole grain and a flour. Check it out for tasty recipes from breakfast to dessert!
Tim’s sister gave us a tortilla press that makes flattening tortillas an easy process, but, with or without a press, these tortillas are the definition of simple. The first time we made them, we kept saying we wish we’d done it sooner, loving their soft, golden exterior as much as the thrill of watching them form! These einkorn tortillas are easily stuffed for tacos or enchiladas and make excellent quesadillas for an easy lunch or snack.
• 2-1/4 cups (280 g) all-purpose einkorn flour, plus up to 1/4 cup (31 g) more
• 1/4 cup (60 ml) olive oil or melted coconut oil (or a combination of the two)
• 1/4 teaspoon sea salt
• 1/2 cup (120 ml) warm water (100 to 110 degrees F [37 to 43 C])
1. In a medium-size bowl, stir together flour, olive oil, salt, and warm water. Using clean hands, work the mixture together into a ball of dough, kneading it in the bowl until it comes together. Set the ball in the bowl and cover with a towel; let rest for 15 to 30 minutes.
2. On a floured surface or large piece of parchment paper, divide the dough into 12 to 14 balls, each about 1-1/2-inches (3.8 cm) wide.
3. Heat a cast iron skillet over medium heat on the stove. If using a tortilla press, line both sides of the press with plastic wrap, and flatten 1 dough round between the press. If not using a tortilla press, use a rolling pin and a floured surface to roll 1 dough round into a 5 to 6-inch (13 to 15 cm) circle.
4. Working with one at a time, place a flattened tortilla on the hot skillet. Within a minute or two, you should start seeing a lot of bubbles forming on the top of the dough. At this point, use kitchen tongs or a spatula to flip the tortilla and cook for right around a minute on the other side, until both sides are golden, with brown spots, and firm. Remove tortilla to a clean towel and cover to keep warm. Repeat rolling and cooking process with remaining dough.
For more about einkorn, see:
Reprinted with permission from The Einkorn Cookbook: Discover the World’s Purest and Most Ancient Form of Wheat by Shanna and Tim Mallon, published by Fair Winds Press, and imprint of Quarto Publishing Group, 2015.