Einkorn flour tortillas

Einkorn's weak gluten is an advantage here. Wheat tortilla dough shrinks back as you roll it, but einkorn stays where you put it, so these roll thin with little effort. They puff in a hot dry pan and stay soft if you stack them under a towel.

Makes 8 tortillas, about 20 cm (8 in)
Active 30 min
Total about 1 hour

Ingredients

300 g fresh-milled whole einkorn flour, plus a little for rolling
6 g fine salt (1 tsp)
½ tsp baking powder
60 g clean beef tallow, melted (or butter or lard)
170 g warm water

Method

Mix the flour, salt and baking powder. Pour in the melted tallow and rub it through with your fingertips until the flour looks evenly damp. Tallow sets too hard to rub in from cold, so melt it first. For butter or lard, rub it in soft.
Add the water and mix to a soft dough. Knead it in the bowl for 1–2 minutes, just until smooth. It will feel tacky.
Divide into 8 pieces of about 65 g and roll each into a ball. Cover them and rest for 30 minutes. The bran needs this time to soften, and the dough firms up so it rolls without sticking.
Heat a cast-iron pan or griddle over medium-high heat, dry, with no oil.
On a lightly floured worktop, roll one ball into a 20 cm round, about 1.5 mm thick, turning it a quarter turn after each few strokes.
Cook for 30–45 seconds, until bubbles form and the underside has brown spots. Flip and cook for another 20–30 seconds. Einkorn browns faster than wheat, so turn the heat down if the spots go black before the tortilla puffs.
Stack the cooked tortillas in a clean tea towel as you go. The trapped steam keeps them soft. Roll the next tortilla while the previous one cooks.

Notes

Olive oil version: use 50 ml olive oil instead of the tallow, mixed in with the water.
Storing: keep cooled tortillas in a bag for 2 days, or freeze them with parchment between each one. Warm them in a dry pan.
If they crack when folded, the dough was too dry or they were cooked too long. Add 10 g more water next time and take them off as soon as they're spotted.