Einkorn flour is a favorite of mine. It’s one of the oldest grains on the planet and has a delicious nutty flavor. Its gluten properties are far more delicate than other modern wheats, making it work best in flat applications, like tortillas or pita bread.
Makes about a dozen 6-inch tortillas
3 c. Barton Springs Mill whole-grain einkorn flour, plus more for rolling tortillas
1½ t. salt
1 t. baking powder
¼ c. soft butter, lard or oil
1 c. warm water
Stir together the flour, salt and baking powder in a medium bowl. Add the butter and warm water—mixing with your hands until a soft dough forms. (If the dough seems sticky, don’t worry; fresh, stone-milled flours tend to be thirstier than shelf-stable, store-bought flours, so the einkorn will absorb some of that extra hydration as it sits.) Cover the bowl and allow the dough to rest for 20 to 30 minutes. Heat a comal, cast-iron skillet or regular pan to medium heat. Pull off lime-size chunks of dough and roll them between well-floured hands into little balls.
Working with one at a time, roll each ball into a flat circle measuring about 6 inches across. Cook on the hot comal or pan for 30 to 45 seconds, or until the tortilla begins to puff in spots and bits of char appear on the surface. Flip and repeat. Cover with a warm towel until all the tortillas are cooked. Serve immediately.
