<link>
Ingredients
3 cups all-purpose einkorn flour (360 grams)
3/4 cup cold waterfrom the tap temperature is ideal
1/2 cup buttermelted*
1 tsp salt
Special Equipment
towel tortilla
pressparchment paper
griddle or cast iron skillet
Instructions
Pour the melted butter into a large mixing bowl.
Add the remaining ingredients and stir to combine. The dough will be wet and shaggy.
Cover the large bowl loosely with a tea towel. Let the bowl rest for 10 minutes.
Preheat the griddle to medium heat.
Turn the dough out onto a lightly floured surface. Knead the dough a few times until smooth.
Divide the dough into approximately 15-18 pieces. Each piece should be about the size of a golf ball.
Line a 6-inch tortilla press with parchment paper.
Press out each tortilla, carefully peel the tortilla from the parchment paper, and cook on a griddle (or cast iron skillet) for a few minutes on each side. The tortilla should have brown spots on each side once cooked.
The tortillas roll better, with fewer cracks, once they cool down. I recommend waiting a few minutes (about 5-10 minutes) before serving. Store extra tortillas in the fridge (in an air-tight bag or container) or in the freezer.
Recipe Notes
*I had salted butter on hand and this wasn’t too much salt overall. Use salted or unsalted.
The cook time listed at the top of the recipe is for each tortilla (about 3 minutes on each side).
Comments