• 6-8 cups Freshly Milled Einkorn Flour (approximate)
• 1 tbsp. sea salt
• 1 ½ cups hot tap water
• 1 cup melted coconut oil

1. In a mixer, combine water, coconut oil, salt, and 3 cups of einkorn flour. Mix thoroughly. While mixing, gradually add more flour (3-5 cups) until dough sticks to itself and is soft but not sticky. The amount of flour depends on how settled your flour is, so just pay attention to consistency. Err on the side of a little wet. Being a little wet is preferable to too dry.

2. Divide the dough in however many tortillas you want. This batch will make sixteen tortillas the size for wraps and more for smaller things like tacos.

3. Roll out on floured surface with rolling pin until very thin. See pictures below for example. (If you have a tortilla press, you may use that)

4. Cook on hot skillet.