Einkorn Sourdough Flatbread (Easy Oven Baked Recipe)
Servings 2 Large flatbreads
Equipment
- 1 Large nonmetallic bowl
- 1 Nonmetallic mixing utensil
- 1 Cast iron or stone pizza pan
- 2 Large sheets parchment paper
- 1 Kitchen Scale
Ingredients
- 1 cup active sourdough starter
- 300 grams filtered water
- 450 grams whole grain Einkorn flour (Preferably freshly ground. Can be substituted with other ancient grain like emmer or spelt by adding a little extra water.)
- 10 grams sea salt
- Extra virgin olive oil For dipping or drizzling over cooked flatbread
Instructions
- The night before or at least 4 hours prior to beginning bread making, refresh your sourdough starter.
- Add 1 cup of active sourdough starter to large nonmetallic bowl.
- Place the bowl with starter on a kitchen scale and tare to 0. Add 300 grams of filtered water and combine with nonmetallic mixing utensil.
- Tare scale to 0 with bowl on top. Add 450 grams of flour.
- Tare scale to 0 with bowl on top. Add 10 grams of sea salt.
- Remove bowl from scale and combine ingredients with nonmetallic mixing utensil. Dough will be rough looking.
- Cover bowl with large plate or lid and allow to rest for 20 minutes.
- Uncover bowl. Use 1 wet hand to stretch and fold the dough 10-15 times while holding and turning the bowl with the other hand. Cover bowl and let rest 20 minutes.
- Keeping dough in the bowl, repeat stretch and fold process 2 more times at 20 minute intervals. Dough will be fairly wet. The dough should be more flexible at each interval
- Cover with plate or lid and let proof 4-5 hours.
- Uncover bowl. Using a wet hand, stretch and fold dough in bowl to bring it together.
- Lay 2 large sheets of parchment paper out onto a flat surface and lightly dust each with flour. Separate the dough into two pieces with your hands and place one dough piece on each floured parchment paper sheet.
- Dust the top of each dough piece with flour and flour your hands. By pressing the dough with your fingers, spread each dough piece out into a large round or oval shape, until about 1/2 an inch thick. Add more flour as needed to prevent sticking to your fingers.
- Cover dough rounds with a linen cloth.
- Let proof for a final 60-90 minutes.
- Place stone or cast iron or pizza pan into oven and preheat to 475 °F
- Once oven is preheated, gently lift 1 dough round with parchment paper and place on pizza pan. Bake for 15 minutes.
- Remove flatbread and repeat with 2nd dough round.
- Allow flatbreads to cool for 10 minutes before serving.
- Optional: drizzle olive oil on top or make an olive oil and herb dip.