This is the best einkorn flatbread recipe; it’s simple, quick, and tasty! Top with butter and garlic, or use as a substitute to sandwich bread! It only takes four ingredients and comes together in less than 15 minutes! This recipe is similar to naan, but actually called kulcha.
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What is flatbread?
Flatbread is made with flour, salt and water. It is most often times unleavened bread. Unleavened breads don’t have added rising agents such as yeast. However, some flatbread, like pita, are made with yeast. Once the dough is made, it is rolled out flat and cooked in an oven or on a frying pan.
The benefit to unleavened breads, it that it requires less time to prepare. This is very helpful for our busy family and meal planning. The days we are waiting for our sourdough bread to ferment, this recipe is very quick and handy. It also adds variety to our regular routine.
Common types of flatbread, familiar to the American cuisine, are naan, pita, and tortillas.
Is flatbread and naan the same?
Naan is under the umbrella of flatbreads. There are many different types of flatbread around the world. Flatbread consists of leavened or unleavened bread.
Read our personal story about how we reversed tooth decay!
What is Kulcha?
Kulcha is a round disc-shaped flatbread. It is a popular flatbread from North India. Kulcha is a soft, pillowy texture flatbread that is chewy. It’s simple ingredients make it convenient and it’s quick to prepare before a meal. However, if you want to use fermented einkorn (sourdough) this will take more planning ahead of mealtime, but create a more traditional kulcha.
What is the difference between naan and kulcha?
They are both flatbreads. Naan is made of flour, dairy, and yeast. While kulcha is made with flour, and is not leavened with yeast. Instead, yogurt and baking powder help make the bread rise a little. Naan takes longer to make and is traditionally cooked in a clay oven. Unlike naan, kulcha is made in a frying pan.
Is einkorn bread good for you?
Yes, there are so many health benefits when consuming einkorn flour! It contains more protein, antioxidants, B vitamins, zinc, iron, magnesium, and essential fatty acids; compared to modern wheats on the shelf today.
Einkorn is the original wheat. Modern wheats are offspring of einkorn. Overtime, wheat has become less nutrient dense and more problems with gluten have occurred. In my article Should Einkorn Be in Your Kitchen, I get into deeper details about all the health benefits of einkorn flour and how it helped my family’s gut health.
How to make einkorn flatbread or einkorn kulcha
Tools used
- Scale
- Mixing bowl
- Fork
- Silicon mat
- Frying pan
Ingredients
- Einkorn flour – I used all-purpose for this recipe. We buy ours from Jovial.
- Baking powder – Non-aluminum is best
- Salt – Redmond’s Salt is our favorite
- Yogurt – Plain Greek yogurt is preferred, but regular plain yogurt will work as well.
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Directions
- First, mix together the einkorn flour, baking powder, and salt with your fork.
- Next, add the yogurt and mix until it becomes too difficult with a fork.
- Using your hand, finish mixing the dough in the bowl until it has formed a tight ball shape.
- Then divide the dough into 6 equal balls. If you are weighing the dough it will be about 65-70g per dough ball.
- Afterwards, pour a little olive oil into your hands and rub olive oil over the silicone mat. This will help the einkorn flatbread dough not to stick to the mat or your hands.
- Then using your hands, press 1 of the 6 dough balls out flat. Doing your best, try to shape into a circle as you press it out. It should be somewhere between 6-7 inches in diameter. Then continue with the remaining dough balls.
- Then set a frying pan on the stove to medium-low heat. Add a drizzle of oil to the pan. Occasionally add more oil to the pan. I recommend doing this between every other flatbread.
- Fry the bread for about 1 minute on the first side. Flip the flatbread when the bottom has browned. Fry the other side for about 30 seconds, then remove from the pan.
- Lastly, top with melted butter, garlic, parsley, or other herbs. You can also use it for sandwich wraps!
Now you have the quickest, easiest, and tastiest bread that you can whip up in a moments notice!
Tips and notes for einkorn flatbread
- Adding a fat, like olive oil, lard, tallow, or butter to your hands helps tremendously when working with einkorn flour. Einkorn is very sticky and is slow to absorb fats, creating a perfect barrier for your hands and the dough!
- Using a silicon mat helps reduce the dough from sticking, however if you don’t have one, be sure to grease the surface you are working on to reduce sticking.
- These einkorn flatbreads will last about a week in the fridge. Once they have completely cooled, place in a Ziplock bag or glass container with a lid.
The best way to eat einkorn flatbread
Our family loves this einkorn flatbread so much! One of our favorite ways to eat it is honestly with butter and garlic powder. However, it is really great when making sandwich wraps! Another favorite is using in place of naan. We really love pairing with chicken tikka masala! Adding it to soup and stew dishes is another great way to incorporate this healthy and delicious bread.
Let me know in the comments how you like this recipe!
Man shall not live by bread alone, but by every word that proceedeth out of the mouth of God.
Mathew 4:4
Einkorn Flatbread (Kulcha)
Ingredients
- 2 cups (240g) Einkorn flour all-purpose
- 1 Tbsp Baking powder non-aluminum
- ¼ tsp Salt
- 1 cup (225g) Yogurt Greek, plain
Instructions
- In a medium bowl, combine the 2 cups (240g) Einkorn flour, 1 Tbsp Baking powder, and ¼ tsp Salt.
- Add the 1 cup (225g) Yogurt and mix until it becomes too difficult with a fork.
- Finish mixing the dough by hand, in the bowl, until it has formed a tight ball shape.
- Then divide the dough into 6 equal balls.
- Apply a small amount of olive oil into your hands and rub olive oil over the silicone mat.
- Press the dough balls out flat, somewhere between 6-7 inches in diameter.
- In your frying pan, drizzle oil and set to medium-low heat.
- Fry the bread for about 1 minute on the first side. Flip the flatbread when the bottom has browned. Fry the other side for about 30 seconds, then remove from the pan.
- Lastly, top with melted butter and garlic powder, or use for sandwich wraps!
Notes
- If you are weighing the dough it will be about 65-70g per dough ball.
- Adding a fat, like olive oil, lard, tallow, or butter to your hands helps tremendously when working with einkorn flour. Einkorn is very sticky and is slow to absorb fats, creating a perfect barrier for your hands and the dough!
- Using a silicon mat helps reduce the dough from sticking, however if you don’t have one, be sure to grease the surface you are working on to reduce sticking.
- These einkorn flatbreads will last about a week in the fridge. Once they have completely cooled, place in a Ziplock bag or glass container with a lid.
So soft, doughy, delicious and easy! You’d hardly know you were eating einkorn. I had been messing around with sourdough einkorn flatbread, but it just was too much for a working mom schedule, and too dense to fold for gyros. These were perfect and so simple to make. AND can feel good about the wheat we’re eating. Thank you for this awesome recipe!
Chloe, thank you so much for sharing how your einkorn flatbread turned out! We make it weekly in our home and use it for gyros and many other things like breakfast sausage wraps or in place of sandwich bread for wraps. Being so simple to make, it has replaced some of the more complex breads I was making. I completely relate to needing simple recipes for being a busy mom and am so glad to be serving healthy einkorn options as well! Check out my einkorn tab in the menu for more easy einkorn recipes!
This sounds good! Can I use non-dairy yogurt instead of the Greek yogurt? Thank you!
Hi Debra, I personally haven’t used non-dairy yogurt for this recipe, however, if it is what was available I would use it as a 1:1 substitution. It should be a good replacement! I’d love to hear how it turns out with that substitution! Just remember the dough should be sticky, so don’t forget to use a fat barrier like olive oil on your hands and the surface that you are shaping the dough on.
What a great recipe this is. Not only is it healthy and delicious, but it is so easy and quick to make!
I made this for my family tonight for dinner and it was a success ! They all loved it so much! Even my picky eaters loved it!
Thank you for continuing to put out so many healthy, yummy and delicious recipes!
I am so glad you and your family loved this flatbread recipe!! Thank you so much for sharing! I hope to have many more healthy and tasty recipes for you soon!