Einkorn Thin Flatbreads
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.
Take the flour, salt and oil and put them all in one bowl.
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.
Place the bowl over the dough and let the dough rest for 5 minutes.
Spread the dough into a circle and cut into 8 triangular pieces.
Take each triangle and make them into balls.
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!
This is how thin they should be.
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.
Once they're cooked they're ready to use however you want to use them.
See how bendable they are! Perfect for taco shells.
Ingredients
Directions
Take the flour, salt and oil and put them all in one bowl.
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.
Place the bowl over the dough and let the dough rest for 5 minutes.
Spread the dough into a circle and cut into 8 triangular pieces.
Take each triangle and make them into balls.
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!
This is how thin they should be.
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.
Once they're cooked they're ready to use however you want to use them.
See how bendable they are! Perfect for taco shells.
Notes
8 Comments
Peggy
You might want to say how warm the water should be when talking about the water temperature. Like warm enough to bathe a baby? Or say why it needs to be warm in the first place, especially since this recipe is geared towards beginners. I have not tried the recipe yet but I am giving it a go now. I appreciate you and your mission.
Desiree
Thank you so much for your comment! I agree with everything you say. Due to a leave of absence I haven’t devoted much time to my blog. However that will be changing and Over time I will be revamping all of my recipes.
Lynzie
I am so happy I found this site. I have terrible food allergies and have to make all of my own food. – can’t even eat out unless I want to spend the night itching or with a bloated stomach and, on occasion, terrible pain.
I do medical intuitive work and although it has been challenging, my own food issues have proven quite helpful in figuring out alternatives for not only myself but for my clients.
Keep up your great work!!
Desiree
Thank you so much for your comment! Due to a leave of absence I haven’t devoted much time to my blog. However that will be changing very soon!
Christine
These turned out great! I only needed to add 6 tablespoons of water for the dough to come together. I used them for mini pizzas and for just snacking with cheese.
Desiree
Thank you so much for the comment!
CHRISTOPHER JAMES
Thank you for the recipe and pictures. Mine turned out wonderfully. My wife loves crispy things, so Ib also toasted a few of the pieces.
Two suggestions: Please use weight for flour. The volume of flour can vary +/- 20% depending on temperature and humidity. That also plays into how much water one has to add to the flour. All my baking is done by weight (I make all my own bread and pasta).
A second recommendation is to use temperature for water. “Very warm” covers a wide range. Some people might think 90 F is warm, while others would think 105 F is warm. I use 100-105 F water for my bagels for example.
Thank you.
Desiree
I really appreciate your comments! Due to a leave of absence I haven’t devoted much time to my blog. However that will be changing and I will be revamping all of my recipes over time. Thank you again!