Einkorn Wheat Flatbread Dough

Steps

1. 1

   Combine flour and water

   • In a large 3-quart mixing bowl, add the room-temperature water.
   • Sprinkle the einkorn flour over the water and stir with a wooden spoon or silicone spatula until all flour is moistened and a shaggy, uneven dough forms.
   • Do not knead at this stage—simply mix until no dry flour remains.

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   Ready when: All flour is moistened and a rough, shaggy dough has formed

2. 2

   Autolyse (rest dough)

   • Cover the bowl loosely with plastic wrap or a kitchen towel and let the dough rest undisturbed for 15 minutes at room temperature (68–72°F / 20–22°C).
   • During this time, the flour fully hydrates and the dough begins to develop gluten structure on its own, without active kneading.
   • The mixture will look slightly more cohesive when you return to it.

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   Ready when: Dough looks slightly more cohesive; flour is fully hydrated

   Tip: Autolyse is especially beneficial for einkorn flour, which has a delicate gluten structure. This rest develops elasticity and extensibility gently, making the dough more forgiving to work with.

3. 3

   Add salt and knead

   • Sprinkle the salt evenly over the dough.
   • Using your hands or a wooden spoon, fold the dough over itself repeatedly, turning it after each fold.
   • Knead steadily for 5–7 minutes.
   • The dough will gradually become smoother and more uniform.
   • It will remain soft and slightly tacky—considerably softer than bread dough.
   • When the salt is fully incorporated and the dough feels smooth and supple, stop kneading.
   • Avoid overworking the dough, as einkorn's gluten structure is more fragile than modern wheat.

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   Ready when: Dough is smooth, uniform, and slightly tacky; all salt is fully incorporated. It should feel supple but not stick excessively to your hands.

   Tip: Einkorn dough is naturally soft and extensible. It should never feel as stiff as bread dough. If it seems overly sticky, resist the urge to add flour; the dough will firm up slightly as it rests.

4. 4

   Incorporate olive oil

   • If using olive oil for added flavor and richness, drizzle it over the kneaded dough.
   • Knead gently for 1–2 minutes, folding the dough over itself until the oil is fully incorporated and the dough returns to a smooth, uniform texture.

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   Ready when: Oil is completely incorporated and dough is smooth and uniform

   Tip: Adding oil after initial kneading prevents it from interfering with gluten development and distributes it more evenly throughout the dough.

5. 5

   Bulk fermentation

   • Transfer the dough to a clean bowl (or keep it in the same bowl, lightly oiled if desired).
   • Cover loosely with a kitchen towel or plastic wrap.
   • Let it rest at room temperature (68–72°F / 20–22°C) for 30–45 minutes.
   • The dough should increase noticeably in volume—perhaps by 25–50%—and feel softer and more relaxed than when first kneaded.
   • The dough is ready when it jiggles slightly when you gently shake the bowl.

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   Ready when: Dough has increased by 25–50% in volume and feels noticeably softer and more extensible; it jiggles when the bowl is gently shaken.

   Tip: Einkorn dough rises more slowly and subtly than bread dough. Expect a modest increase in volume, not a dramatic doubling. If your kitchen is cool, fermentation may take up to 60 minutes.

6. 6

   Divide and prepare to cook

   • Divide the dough into 4 equal portions (about 170g / 6 oz each).
   • On a lightly floured work surface, gently shape each portion into a ball or press it into a thick disk.
   • At this point, the dough can be used immediately: roll or stretch it thin, dust off excess flour, and cook in a hot skillet or on a griddle.
   • Alternatively, cover the portions with a damp towel and let them rest for 10–15 minutes before shaping and cooking.
   • This resting period relaxes the gluten and makes the dough easier to stretch.

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   Tip: Einkorn flatbread dough is best used fresh and warm. If you need to make it ahead, refrigerate covered for up to 24 hours; bring to room temperature for 15–20 minutes before shaping and cooking.