Einkorn Tortillas

These are my go-to tortillas and they are incredible! I recently updated the recipe and they are even more delicious. We like to enjoy taco night every couple of weeks and our tacos are quite nutrient-dense. I'll often prepare grass-fed ground beef and beef liver with an abundance of spices such as cumin and cayenne pepper. Then I will make guacamole with avocados, lime, garlic salt and red onion. We then top with peppers, shredded carrots, purple cabbage, salsa, and shredded raw cheddar cheese. I hope you enjoy!

[You can easily make these with regular all purpose flour, just increase the liquid by 20%]

Yield: 8 large tortillas

Prep: 15 min. plus 15 min. rise

Bake: 30 min.

Ingredients:

• 430 grams all purpose einkorn flour

• 1 and 1/4 tsp sea salt

• 1/2 tsp baking powder

• 1 cup warm water (~100 F)

• 3 tbsp olive oil (plus more for topping)

Directions:

1. Combine the flour, salt and baking powder in a large bowl.

2. Add in the water and olive oil and stir until a rough ball is formed. Cover the bowl with a towel and let rest for 15 min. to activate the gluten.

3. Turn the dough out onto a floured work surface. Form a smooth ball, then divide the ball into 8 sections. Roll each section into a round tortilla shape (should be very flat).

4. Place into a hot oiled skillet and bake 30-60 seconds on each side, or until golden spots appear. Enjoy!