Einkorn Flatbread (Kulcha)
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.
Ingredients
- 240g Einkorn flour all-purpose
- 1 Tbsp Baking powder non-aluminum
- ¼ tsp Salt
- 225g Yogurt Greek, plain
Instructions
- In a medium bowl, combine the 240g Einkorn flour, 1 Tbsp Baking powder, and ¼ tsp Salt.
- Add the 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
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- 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!
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- 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.
- 2 cups Einkorn flour all-purpose
- 1 Tbsp Baking powder non-aluminum
- ¼tsp Salt
- 1 cup Yogurt Greek, plain
Tried this recipe?Let us know how it was!