Description
Simple whole grain flatbread. No yeast or other leavening agent needed. Enjoy with sandwich toppings, alongside soups and salads, or as a breakfast flatbread.
Ingredients
Units
Scale
- 120 grams whole wheat einkorn flour (fresh milled if possible)
- 3 grams sea salt
- 80 grams water, boiling
- 15 grams olive oil
- 10 grams raw honey
Instructions
- Add 120 grams whole wheat einkorn flour to a large bowl. Stir in 3 grams sea salt. Set aside.
- Add 80 grams boiling water to another bowl. Immediately, stir in ¼ cup of the flour and sea salt mix.
- Add an additional ¼ cup of the flour mix. Stir to mix.
- Add 15 grams olive oil and 10 grams raw honey. Stir.
- Add the rest of the flour mix ¼ cup at a time. Stir after each addition.
- Knead the dough for 1 minute by using a dough scraper, or your hands, to fold the outside edges of the dough into the center repeatedly as you spin the bowl.
- Cover the bowl, and let the dough rest for 2 hours.
- Preheat a cast iron griddle or fry pan on the stove for 8-10 minutes on medium/high heat.
- Divide the dough into 4 pieces. Shape them into rounds by folding the edges into the center and then rolling them gently between your hands. Use a light dusting of flour to roll each piece out (approximately 1/16”-1/8” thick). Place on a hot dry pan. Cook the first side for 1-1.5 minutes until it puffs up. Flip and cook for another 45 seconds to a minute.
- Wrap flatbreads in a towel as you cook them. Keep them wrapped and warm until ready to serve.
- Serve hot as is, stuffed, or topped with butter and parsley.
Notes
For sourdough flatbread consider making “Whole Wheat Einkorn Sourdough Flatbread”
- Prep Time: 5 minutes
- Cook Time: 10 minutes
