Einkorn Flatbread

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

Bench scraper

Cast iron skillet

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!