Delicious Honey Whole Grain Einkorn Pitas

by jujuschleg

I posted my einkorn bread recipe last month and now that voting season is coming to a close, I’m finally getting around to telling you about the delicious Honey Whole Grain Einkorn Pitas I baked up. I’ll be honest: I was pleasantly surprised to see and taste pitas made from einkorn berries. Not only were they delicious but they were also very light and the texture was perfect!

To get the ingredients, ratios and directions, you can print the entire recipe for Honey Whole Grain Einkorn Pitas, listed along with the other einkorn recipes.

I first combined all of the ingredients into my Bosch bowl and mixed them completely. After mixing, I started adding freshly ground whole grain einkorn flour to the bowl until the pita mixture stopped sticking to the sides of the mixer bowl.

Keep Adding Einkorn Flour to Pita Mixture

Keep Adding Einkorn Flour Until Pita Mixture Stops Sticking to Side of Bowl

Next, I kneaded the dough for 8 minutes then divided it into 18 dough balls.  I floured a surface and then rolled the dough balls into ¼-inch thick circles.  Keep in mind that any creases in the dough will cause it not to puff up properly during baking, making it more of a flat bread than a pita.  If you roll the dough too thin, it will have the same effect as having a crease.

Rolling Einkorn Pita Dough Balls

Carefully Roll Einkorn Pita Dough Balls to Avoid Any Creases

After rolling the pita’s out, I covered them and let them rest for 30 minutes.

Rolled Einkorn Pitas Resting for 30 Minutes

After Rolling, Allow Einkorn Pitas to Rest for 30 Minutes

While they rested, I preheated my oven and baking stone to 500° and placed the rolled pitas in the oven (transfer using a wooden paddle) for 3 ½ to 4 minutes. Once the pitas puffed up (wish I had a picture of this!) and were slightly golden, I removed them quickly from the oven.  Then, I placed the cooked pitas in a bag to soften and flatten.

Einkorn Pitas Ready Placed for Baking

After 30-Minute Rest, Place Einkorn Pita's in Preheated Oven

I made our family’s favorite pita stuffing, which consists of grated cabbage, mayonnaise, salt and pepper, chicken, tomatoes, cheese, olives, sprouts, and avocados.  I sliced the pita’s in half, opened the halves up (they do this so nicely) and filled them with stuffing.  Often, pitas can be tough, dry and crumbly–especially ones that are 100% whole grain.  These einkorn pitas were very light, soft, and the flavor was incredible.  These are certainly the best pitas I have ever made (and I make a lot using different types of wheat).  Best of all, they are 100% whole grain Einkorn!

Honey Whole Grain Einkorn Pitas

Ready to Stuff and Serve - Honey Whole Grain Einkorn Pitas!

If you try making pitas, I’d love to hear about your experience.  I hope you love them as much as we did :)

By the way, you can now buy Whole Grain Einkorn Wheat Berries from this website, which is nice since they are so rare and it allows you to grind them fresh at your own home.   I always prefer to grind my own flour since the nutritional value drops as flour ages.

Feel free to post any questions or comments below and I’ll try to respond as quickly as possible.

10 Responses leave one →
  1. Tala permalink
    December 1, 2010

    Where do you purchase your einkorn? Organic? Is it whole grain or pearled?

    thank you

    • jujuschleg permalink
      December 1, 2010

      The einkorn I use comes from einkorn.com, and it is organic and de-hulled whole grain. You can buy it at http://www.einkorn.com/where-to-buy-einkorn/.

      • Lynda permalink
        December 29, 2011

        When will the Einkorn berries be for sale again?

    • emad permalink
      April 13, 2014

      Tala my daughter is also called Tala, if you live in the UK you can get organic wholegrain stone ground Einkorn flour either by online direct from the millers (Dovesfarm) or Ocado, all the best

  2. Shelley permalink
    March 27, 2012

    Can you substitute Einkorn flour measure for measure in most whole grain wheat recipes? Thank you

  3. jujuschleg permalink
    March 29, 2012

    Yes that seems to be the case, however, we have seen some very finely ground einkorn be higher in volume and as a consequence may need more than typical wheat flour.

  4. Marianna permalink
    April 5, 2012

    My sister and I just tried these. They are amazing! It took a little more than 4 cups of grain. The taste is very smooth and with some goat cheese in the middle….YUM!

  5. Bobbi permalink
    July 12, 2012

    Did you have these on the top rack? I had only one pita turn out out of the 18 and I’m not sure why. I had my rack in the middle but this is the only thing I can see that maybe thats why they didn’t turn out?

  6. June 19, 2013

    I think there could be a mistake in the pita recipe, 2 cups Einkorn flour and 2 cups water? This ratio 2-2 = pancake batter!

    • admin permalink*
      July 6, 2013

      Candice, you are correct. We fixed this recipe listing by changing the flour requirement to 5 cups. Thanks for pointing out the error!

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