Simple but hearty, einkorn flatbreads are the perfect tasty side to almost any dish. From start to finish, they only take a few minutes to put together.
We’ve been relying on these homemade einkorn flatbreads for so many meals. I tend to get on kicks when it comes to food. Part of that is the process of food blogging, though. I practice, practice, practice to really nail down a recipe before I can share it with you.
After making it over and over again, I then make it one last time for pictures. There is so much that goes behind the scenes when it comes to blogging. From recipe development, to taking photos, editing, writing, and so much more. It’s such a fun and creative outlet that also challenges me to think outside the box.
If you’re interested in creating your own blog, make sure to check out my free blogging masterclass.
This recipe has been great, because it is such an incredibly easy side that goes with just about anything. It’s also very filling, with sustainable energy, not just quick, simple carbs. These flatbreads can easily be used for just about anything.
You know how, sometimes, you just need a quick side without having to wait for it to be long-fermented? One reason I love einkorn flour so much is that, since it is an heirloom wheat, it’s already easily digestible and it contains less phytic acid than conventional wheat, making it more nutritious than non-fermented grains.
So for this recipe, I just use instant yeast, but you can totally substitute the yeast with sourdough starter and allow it to ferment overnight for even more health benefits.
Tips For Making Einkorn Flatbreads
- This recipe can be made as a fermented sourdough version by substituting the yeast with 1/4 cup sourdough starter. Allow to soak overnight for long fermentation.
- These flatbreads are the perfect accompaniment to just about any dish you want to stretch. Serve them with soup, salads, as mini pizza crust, as a wrap, or it worked beautifully next to an Indian dish we made the other night. Yum.
- Working with einkorn flour is a little different than regular wheat. It absorbs liquid at a slower rate, so even if the dough seems wet, wait a little bit before adding more flour.
- You should be able to substitute einkorn flour for all-purpose flour, but will need to adjust the liquid amounts and may have to add a touch more water. I haven’t tried it personally, but I have swapped flours in the past.
- The flatbread dough doesn’t need to be kneaded due to the fact that einkorn flour won’t develop the glutenous strands with extra kneading.
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Tools you may need:
Large bowl
Measuring cups and spoons
How To Make Einkorn Flatbreads
To a large bowl, add einkorn flour, yeast, salt, olive oil, and water.
Mix together until it starts to combine, then use your hand to knead in the bowl. I find this easiest with a large wooden spoon. You could also use a stand mixer.
Flour a clean surface, then place flatbread dough on top. Knead just into a ball.
Divide into 8 even-sized pieces, using a bench scraper or your hands.
Roll each piece into a loose, round ball and then press with your fingers and the palm of your hands until you create a round disk about 1/2 inch thick. It should be thicker than a tortilla, but not too thick.
In a cast iron skillet over medium/high heat, add a little bit of coconut or avocado oil. I really like to get multiple skillets going at the same time to make cooking these flatbreads super fast and simple.
Add einkorn flatbread to the hot skillet and fry for about 3 minutes. Once it starts to brown a bit on one side, flip it over to cook on the other.
Allow to cool a few minutes before serving.
Find More Delicious Einkorn Recipes:
- Berry Crisp Made With Einkorn
- Mini Quiche With Einkorn Crust
- Homemade Gnocchi With Einkorn Flour
- Einkorn Pancakes
- Einkorn Puff Pancakes
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Einkorn Flatbread
Ingredients
- 3 cups einkorn flour
- 3 teaspoons yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup water
Instructions
- To a large bowl, add einkorn flour, yeast, salt, olive oil, and water.
- Mix together until it starts to combine, then use your hand to knead in the bowl.
- Flour a clean surface, then place flatbread dough on top. Knead just into a ball.
- Divide into 8 even-sized pieces, using a bench scraper or your hands.
- Roll into a loose, round ball and then press with your fingers and the palm of your hands until you create a round disk about 1/2 inch thick. It should be thicker than a tortilla, but not too thick.
- In a cast iron skillet over medium/high heat, add a little bit of coconut or avocado oil.
- Add einkorn flatbread to the hot skillet and fry for about 3 minutes.
- Once it starts to brown a bit on one side, flip it over to cook on the other.
- Allow to cool a few minutes before serving.
Notes
- This recipe can be made as a fermented sourdough version by substituting the yeast with 1/4 cup sourdough starter. Allow to soak overnight for long fermentation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the simplicity of this recipe. I chose to prepare the dough and had it sit over night on my counter. The temperature of the room was about a constant 73 degrees. I had a thermometer sitting on the counter. When I was ready to cook, the dough had risen a bit, had bubbles but was a pancake consistency. This is my first attempt with sourdough and Einkorn. I’m a newby! What are some of the reasons the dough would break down like that? Other than that, the flavor is good! I would appreciate any feed back or point me to resources. Thank you and have a blessed day!
It sounds like it could have over fermented! Was the dough really sticky?
How is it unleavened if it has yeast in it???
It was never claimed to be unleavened. ` flatbreads do contain yeast or other leaveners.
I love this super easy simple delicious recipe.
Would there be any changes to the recipe if I’m using freshly ground einkorn flour? Your recipe doesn’t specify if the flour is whole grain or the all-purpose variety. Just wondering if the moisture content would be different or if it’ll even work with freshly ground flour?
you should be able to use either! freshly ground may be a bit more dense.
If I want to do the sourdough method can you explain what I’m soaking overnight? Is it the flour, starter, salt, water and olive oil? I’m new to the world of Einkhorn sourdough and I just made my first failed loaves of it. I used my regular ap wheat flour recipe so I see now why it failed! My sourdough started came dried and had been organic ap flour fed. I’ve exclusively fed it with ap Einkhorn. I really want to learn this curve bc my 11 year old is begging for “holy bread” hee alll time fav and I’m trying to make it as healthy as possible! Thank you !!
Yes!
Hit’s the spot! When made with whole grain einkorn flour they are definitely “whole grain” which is to be expected but I’ll be trying it with all purpose to see if I can get that classic taste. Either way I’ll be making them again 🙂
Glad you enjoyed it! have a great weekend!
These look great! I’m going to give them a try to serve with a Mediterranean tuna salad.
A question, though: Are you using active dry yeast or instant yeast? The recipe doesn’t specify. Thank you!
They look like the showbread in the Holy Temple! lol, seriously though, worthy of making 100%!!
All purpose einkorn or whole wheat einkorn?
I just used the rest of my 10 lb. bag of Einkorn to make these. I did a recipe and a half to make 12 (we are a family of 9). These flatbreads were delicious, easy, and now I better go and order more Einkorn! I am looking forward to trying these with sourdough. Thank you!