100% Whole Grain Einkorn Flatbread
Recipes
Ingredients
- 2½ cups (500 g) jovial einkorn wheat berries, ground to flour or 5¼ (504 g) Whole Grain Einkorn Flour
- 1½ teaspoons fine sea salt
- 1 cup (236 g) warm water
- ¼ cup (60 g) refreshed sourdough starter or 1 teaspoon active dry yeast
- 3 tablespoons (45 g) jovial Reserve Blend Extra Virgin Olive Oil or your fat of choice (these may also be made fat-free, but added fat makes the flatbread softer)
Instructions
- In a large bowl, combine the flour and salt.
- In a medium bowl, mix together the water, sourdough starter or yeast, and olive oil until creamy.
- Add the wet mixture to the flour and mix with a stiff spatula or an Einkorn Kneading Tool as much as you can. Cover the bowl and let the dough rest for 15 minutes.
- With the help of a bowl scraper, transfer the dough to a work surface that has been lightly dusted with flour. Knead the dough with your hands a few times until the dough smooths out and sticks to the counter.
- Transfer the dough back to the bowl and cover tightly with plastic wrap. Let rise at room temperature for 8 to 10 hours if you are using sourdough or 2 hours if you are using yeast.
- Divide the dough in 10 equal pieces. Roll each piece into a tight ball and place them on your work surface, lightly covered with plastic wrap.
- Heat a non-stick frying pan or cast iron skillet or griddle on medium-low heat.
- Using a floured rolling pin, gently roll a piece of dough into a 6 to 7-inch round.
- Cook each flatbread for 2 to 3 minutes on each side until golden brown.
- Place the cooked flatbreads on a wire rack to cool. Store in a plastic bag for up to three days or freeze for up to a month. Defrost at room temperature.
Makes 10 whole grain einkorn flatbreads
