Einkorn Sourdough Discard Tortillas

These homemade einkorn sourdough discard tortillas are an easy weeknight dinner idea. Use fed or unfed sourdough starter in this delicious einkorn tortilla recipe. 

These homemade einkorn sourdough discard tortillas are an easy weeknight dinner idea. Use fed or unfed sourdough starter in this delicious einkorn tortilla recipe. 

Why We Love Einkorn Sourdough Tortillas

In my seven years of cooking with sourdough, I’ve tried many homemade sourdough tortilla recipes and never found one that really stuck with our family. 

I always found they were too thick, didn’t cook well, or took too much time to roll out and make for me to enjoy the process (and I do like to enjoy cooking, at least most of the time!). 

The other thing about sourdough tortillas is they are generally best used with sourdough discard. This is because you don’t want a big rising agent in the dough, since you want a flat and light end-product. Perhaps this was always my struggle. My tortillas kept coming out more like naan bread than store-bought tortillas. 

I finally found the solution. And I’m not surprised to say that einkorn flour is, once again, a winner. 

These einkorn sourdough discard tortillas are the perfect dinner treat. While I still buy store-bought tortillas occasionally, I love being able to pull this recipe out on a day when I have nothing else to make, only to find myself with a delicious Taco Tuesday evening ahead. 

I hope you all enjoy this recipe as much as my family does! 

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What makes einkorn flour healthy?

Einkorn flour contains higher levels of protein, iron, antioxidants, fiber, and other nutrients compared to its grain counterparts. It is non-hybridized, which means the wheat is only bred with other wheat of its same variety. Most wheat you buy from the store today is hybridized, which means it’s crossbred with different varieties to produce a higher-yield crop. This process also increases the gluten content, which is perhaps why many people can no longer tolerate gluten like they used to.

Einkorn flour, however, is non-hybridized so it is generally tolerated much better by many people. Some people exclusively eat einkorn flour!

Some food for thought about the evolution of grain processing and grain intolerances. 

Hungry for More Sourdough?

You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more. 

Put all your sourdough recipes in one spot! 

Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking. 

Tips for Making Homemade Einkorn Tortillas

The key to good homemade tortillas is a hot cast iron skillet (I use level 8 on my electric stove), and covering them up once they’re removed from the stove. After cooking the tortillas, be sure to place them on a plate and cover with a towel. This prevents them from drying up and becoming stiff. This also helps keep the einkorn tortillas warm. 

Make these ahead of time and store in the fridge. You can double the recipe if you want and store the rest in the fridge for the next day. Just keep them in a sealed plastic bag so the air doesn’t get to them. To reheat, simply place on a hot skillet for 30 seconds each side. 

Serve for Taco Tuesday! We like to make these with ground beef, bison, or venison with homemade taco seasoning (think garlic, onion, salt, pepper, chili powder, cumin, and paprika). To that I make homemade guacamole (avocado, salt, onion and garlic powder, pepper, and fresh lemon or lime juice). Then add shredded cheese and sour cream or yogurt and you have yourself a complete meal. 

Tools Needed

Large bowl for creating the dough

Cast iron skillet (or 2 skillets if you want to cook the tortillas faster)

Measuring cups and spoons

Bench shaper or sharp knife 

Einkorn Sourdough Discard Tortilla Ingredients

1/4 cup sourdough discard 

2 1/4 cups einkorn flour

1/2 tsp salt

1/2 c warm water 

2 tbsp avocado oil 

1/4 cup extra flour for rolling 

Homemade Einkorn Tortillas Step by Step

Add the sourdough discard, flour, salt, water, and avocado oil in a bowl and combine with your hands until a dough is formed. 

Let the dough sit on the counter, covered with a tea towel, for about 30 minutes. Note that this step is optional – if you don’t have time to let the dough sit it’s okay; the tortillas will still come out just fine. Allowing the dough to sit allows the einkorn flour to absorb the liquid in the dough and makes it easier to roll out ultimately, but I have also rushed this process many times and it’s still fine. 

Preheat the cast iron skillet on high heat. For me, it’s level 8 out of 10 on my electric stovetop. Do not add any oil to the skillet. 

Meanwhile, cut the dough into 8 pieces using a bench scraper or sharp knife, and roll each piece into a ball. 

Roll each ball out into a tortilla shape, making sure to go several different directions with the rolling pin to make a circle shape. Note that you’ll have to keep adding flour to the rolling pin and the countertop to prevent the tortilla from sticking. Roll the dough out as thin as possible!

Place the dough on the preheated skillet (make sure you do not add any oil to the skillet) and cook for 30 seconds to 1 minute per side. Flip when the dough bubbles up and starts to brown on one side. 

Remove the tortilla from the skillet and place on a plate. Cover it with a towel. Do not skip this step! This keeps the tortillas moist so they don’t harden. 

Continue until all the tortillas are done. Serve with taco ingredients and enjoy! 

FAQ

What can I do with sourdough discard?

Almost anything! Sourdough discard is simply sourdough starter that isn’t active. Active sourdough starter just means that the starter has been fed recently and is ready to make bread rise. However, if you accumulate sourdough discard after discarding starter before feeding it again, don’t throw it out! You can use sourdough discard in almost any recipe.

Starter that has not been fed (sourdough discard) for 5 or more days: this can be used in “flat” bread products like homemade pancakes, tortillas, or most baked goods like muffins, cookies, and cakes, assuming there is another rising agent such as baking soda in the recipe.

Starter that has not been fed (sourdough discard) for 2-3 days: this is best used in “small rise” bread products such as english muffins or pizza crust.

Sourdough discard that is fresh (1-2 days since last feeding): this may even be good enough to use in sourdough bread. Part of it will depend on how strong your starter was to begin with. I’ve had my sourdough starter for 7 years, so I know the discard is strong enough to make a good loaf of bread even if it’s not freshly fed.

Is eating sourdough discard healthy?

Yes! It’s just like eating sourdough starter. However, you’re not getting the benefit of long fermentation like you would with a recipe that you let ferment over 12 or more hours. Fermentation strips down the phytic acid from the grain, which allows you to more easily digest it and absorb more nutrients.

If your starter is brand new, it may not have the health benefits of starter that is say, 1 year old. The cultures just haven’t formed yet. But don’t let that stop you from using the starter in sourdough discard recipes such as this one!

Thank you so much for stopping by the homestead!

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