Whole Wheat Einkorn Sourdough Flatbread

If you just want basic instructions skip to the recipe card instructions down below. We’ll go over a more detailed play by play here.

These flatbreads turn out best when you make them with recently refreshed sourdough starter. Refresh your starter the night before you make them and then refrigerate it until you are ready to start this recipe. This method works best in the winter.

Again, recently refreshed sourdough starter gives you the best outcome with these make-your-life-easier flatbreads. Instead of refreshing your starter overnight, like mentioned above in the winter option, you can refresh the starter early the morning you plan to make this recipe. This method works well in the summer or when you have a warm place to store your starter while it rises. The extra warmth causes the starter to rise quickly so it’s ready for baking sooner.

Once you have refreshed starter, gather your equipment and your ingredients.

Grab a separate, large mixing bowl, and set it on top of your digital scale. Make sure the scale is currently measuring grams. Zero out the scale by pressing the tare button.

Add 40 grams of refreshed sourdough starter to the bowl. Zero out the scale by pressing the tare button again. Add 260 grams of warm 90° water to the bowl.

Remove the bowl from the scale and use a fork to mix the refreshed starter with the water until it’s creamy. It’s OK if it’s not completely smooth, it most likely won’t be.

Make sure the scale is on. Place the bowl back on the scale. Zero out the scale by pressing the tare button again and add the 20 grams of olive oil. Stir lightly to mix—it won’t stay mixed. It’s OK. Continue.

Add the dry ingredients to the liquid ingredients. Immediately, mix them together until the flour is fully incorporated. Cover the bowl with a plate and let the dough rest for 30 minutes.

After 30 minutes, use a dough scraper to knead the dough in the bowl for 1 minute by continuously lifting the outside edges of the dough and pressing them in toward the center. Move your way around the dough. No need to flip the dough over. In fact, don’t.

Cover the bowl with the plate. Let it rest for 1 hour.

Remove the plate. Leave the dough in the bowl. Stretch all four sides of the dough up and into the middle 1 time. Don’t’ stretch them so far they tear, but give them a good wake up call. Then, cover the bowl with plastic wrap and let the dough rise (about 30% – not doubled in bulk) for 3-5 hours. Lean toward three hours in a warm environment during the summer. Lean toward five hours in a colder environment during the winter.

Lightly flour a cutting board. Remove the dough from the bowl and place it on the lightly floured surface. Divide it into 12 even pieces. Roll each one into a ball. Alternatively, leave the dough in the bowl and simply divide the dough right in the bowl by using the dough scraper and cutting it in an asterisk shape.

We’re almost done. Go ahead and wrap each ball with plastic wrap and place them in a gallon size bag, or a covered glass container. Now they get to rest in the refrigerator overnight—don’t skip this part.

Use however many you like the next day. If you’re not going to cook them the second day then go ahead and freeze them for later use at this point. You’ll love having them on hand.

When you’re ready to use either the fresh dough or the defrosted frozen dough (set in the refrigerator overnight or on the counter for an hour or two to defrost) roll out the dough ball. Use a light dusting of flour on each side. Cook the first side on a well heated, dry, cast-iron pan until it puffs up (for about a minute), then flip the flatbread and cook it on the other side for approximately 30 seconds, or until lightly browned. A couple toasted brown spots works—we’re not trying to make it crunchy. No tostadas here. We want cooked, but soft and pliable. I’m serious about the “well heated” cast-iron pan. Get it nice and hot for the best results!

• Mix the dough thoroughly. You shouldn’t see any dry flour. Unmixed einkorn flour won’t automatically mix with the rest of the dough on its own. Instead, you’ll end up with dry patches and dense gummy areas. Overmixing won’t do either, so once it’s combined, stop.
• Avoid putting the flatbread on the pan before the pan is well-heated. It won’t rise well, and they’ll taste flatter than any flatbread should.
• Avoid cooking them on a non-stick surface. Cast-iron heats up better.

• Wrap the uncooked flatbread rounds in plastic wrap and stored them in the refrigerator for up to twenty-four hours. Freeze them if you don’t plan to eat them.
• This flatbread dough freezes and defrosts very well. Fill your freezer and bless your people with a bunch of them.
• To use the frozen sourdough flatbread, place the rounds in the refrigerator overnight to defrost. Or, defrost the dough at room temperature for 1-2 hours.

• Once cooked, these flatbreads can be stored in a covered glass container or a zipper bag for up to two days at room temperature.
• However, I think it’s better to keep them in raw form by freezing them before rolling them flat. Only take out what you need for the meal. They easily defrost in the refrigerator overnight. They only take an hour or two to defrost on the counter if you forget to move them to the fridge the night before. Be careful not to leave them out on the counter too long so they don’t lose their rise power. Timing all depends on the temperature of your house.