Einkorn Thin Flatbreads

AuthorDesireeCategoryDifficultyBeginner

Looking for an easily digestible flatbread or tortilla shell? Then look no further. This thin flatbread uses einkorn flour which is known to be better to digest then wheat flour or the standard corn meal used for corn tortillas. These flatbreads are so delicious! You'll never want to buy flour tortillas again knowing how easy they are to make.

Prep Time10 minsCook Time15 minsTotal Time25 mins

 1 ½ cups eikorn flour
 ½ tsp sea salt
 1 tbsp olive oil or avocado oil
 10 tbsp very warm filtered water (9 to 10)***

1

Take the flour, salt and oil and put them all in one bowl.

2

Take very warm filtered water (if water is not really warm then warm it up). Place a tablespoon at a time in the flour mixture while mixing with a fork until dough comes together. I know it seems tedious but this is the best way to make sure there's not too much water in the dough.

*** You might need less than 10 tablespoons and more like 8 or 9 tablespoons.

3

Place the bowl over the dough and let the dough rest for 5 minutes.

4

Spread the dough into a circle and cut into 8 triangular pieces.

5

Take each triangle and make them into balls.

6

Then take each ball and roll them out into a thin round circle. Don't worry if they're not perfectly round. Mine never are!

7

This is how thin they should be.

8

Heat up a cast iron pan or fry pan on medium heat and brush a little coconut oil on it. Place your first rolled out flatbread on the pan. Cook on one side for a few minutes till you can see little bubbles then flip to the other side and cook till it puffs up slightly. Continue till they're all cooked.

9

Once they're cooked they're ready to use however you want to use them.

10

See how bendable they are! Perfect for taco shells.

11

Store the thin flabreads in a airtight container. You can even freeze them. They can also be made into chips by cutting them into triangles and toasting them.
12

Ingredients

 1 ½ cups eikorn flour
 ½ tsp sea salt
 1 tbsp olive oil or avocado oil
 10 tbsp very warm filtered water (9 to 10)***

Directions

1

Take the flour, salt and oil and put them all in one bowl.

2

Take very warm filtered water (if water is not really warm then warm it up). Place a tablespoon at a time in the flour mixture while mixing with a fork until dough comes together. I know it seems tedious but this is the best way to make sure there's not too much water in the dough.

*** You might need less than 10 tablespoons and more like 8 or 9 tablespoons.

3

Place the bowl over the dough and let the dough rest for 5 minutes.

4

Spread the dough into a circle and cut into 8 triangular pieces.

5

Take each triangle and make them into balls.

6

Then take each ball and roll them out into a thin round circle. Don't worry if they're not perfectly round. Mine never are!

7

This is how thin they should be.

8

Heat up a cast iron pan or fry pan on medium heat and brush a little coconut oil on it. Place your first rolled out flatbread on the pan. Cook on one side for a few minutes till you can see little bubbles then flip to the other side and cook till it puffs up slightly. Continue till they're all cooked.

9

Once they're cooked they're ready to use however you want to use them.

10

See how bendable they are! Perfect for taco shells.

11

Store the thin flabreads in a airtight container. You can even freeze them. They can also be made into chips by cutting them into triangles and toasting them.
12

Einkorn Thin Flatbreads

Leave a Reply

Your email address will not be published.