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Ancient Einkorn Wheat Pita Bread

This is my favorite way to make pita bread. Pure, fresh-milled, Ancient einkorn wheat makes a fine, soft, golden yellow flour. While the dough is a little more tender and sticky than a modern wheat dough, making it a bit harder to handle, it’s incredible flavor and soft texture is well worth the extra effort. Einkorn pitas are a delicious plain, with hummus, yogurt, or as base for gyros and other wrap sandwiches.

  • Yield: 8-10 pitas 1x

Ingredients

Units Scale
  • 21 oz einkorn flour (or other wheat flour)
  • 2 tsp salt
  • 1/2 tsp instant yeast
  • 2 cups water

Instructions

  1. Mix flour with salt and yeast.
  2. With a spoon, mix water and dry ingredients into dough.
  3. Allow the dough mixture to rise at least 30% in volume. After the initial rise, limit further rising by keeping dough under refrigeration. This mixture will be good to use for up to one week if refrigerated.
  4. Scoop 1/2 cup to 1 cup of dough, depending on the desired size and thickness of pita.
  5. Roll out to 5-8 inches wide and ¼-⅛ inches thick.
    Thicker pitas can be patted into shape with the palm of your hand. for thinner pitas, a rolling pin works best.
  6. Use plenty of flour when patting or rolling your dough so that it doesn’t get stuck. You can always brush off excess flour after baking.
  7. Bake on a hot griddle or on a grill over charcoal for 1- 2 minutes per side. Alternately, you can bake them in the oven for 5-7 minutes at 500 degrees, or until cooked through. If the first pita comes out dry, reduce the baking time. The end result should be scrumptiously soft.
  • Author: Ben Lester
  • Category: flat bread
  • Cuisine: middle-eastern

Find it online: https://localgrain.org/ancient-einkorn-pita-bread/