Einkorn Whole Wheat Tortillas
Since being introduced to Einkorn through the Young Living catalog I have become quite interested in the stuff. I ordered a few pounds of Einkorn Whole Wheat flour and waited for it to arrive. As I waited, I was planning what delightful foods I could make. Einkorn Whole Wheat Tortillas made it to the top of the list. Why? Because a good tortilla is the basis for a number of wonderful foods.
Einkorn Whole Wheat Tortillas Recipe:
1 cup Einkorn Whole Wheat flour
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1 1/2 teaspoons lard
3 ounces water
Method: Combine dry ingredients in a medium mixing bowl. Add lard and combine with fingers until the mixture resembles corn meal. Add water and mix well. Knead on a lightly floured board for a few minutes. Divide into 6 equal portions; shape into balls. Flatten balls and shape into an even circle with fingers, then roll into a thin circle using a floured rolling pin.
Heat a cast iron frying pan over medium heat. Place a tortilla in the hot pan. When the top stops being dough and starts being bread, turn it to cook the other side. This is a quick process. Stack cooked tortillas on a plate and cover, or put them in a tortilla warmer.
Serve as desired. Makes 6 tortillas, 6 1/2 inches or so.
Einkorn Tortilla Tacos
When I announced my intention to make tortillas, my husband mentioned that he hadn’t had tacos in forever. I decided that I could make taco meat using spices rather than a mix, and then we could enjoy a taco meal. OK, it wasn’t on a Tuesday, but maybe next time.
I offered to crisp the tortillas into taco shells, but my husband preferred to make soft tacos this time. In addition to the taco meat, we went with the simplest toppings. Chopped iceberg lettuce, diced tomatoes, and shredded cheese. We chose not to add a taco sauce because the meat was already seasoned. I can tell you that these were the best tacos I’ve had in…. forever.
What’s next in the Einkorn line-up? I’m not sure, but it will be delicious!