Delicious Honey Whole Grain Einkorn Pitas

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.

22 thoughts on “Delicious Honey Whole Grain Einkorn Pitas

    1. emad

      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

  1. jujuschleg Post author

    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.

  2. Marianna

    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!

  3. Bobbi

    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?

    1. admin

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

  4. Amy

    Hello! I have a question. I sliced my pita open, and it’s like the insides glued together. What can I do to stop this from happening? Should I slice them open while they are still hot?
    And if I want to freeze them, should I slice them open beforehand or when I am ready to use them (before or after heating them up?

    1. Admin

      Amy, if the insides seem glued together, it could be that they weren’t cut soon enough and so they fell. It could also be that they weren’t quite done. We would recommend letting them cool slightly but cutting them while they’re still warm. We would also recommend slicing them before freezing.

    1. Admin

      Hi Mar, in order to be sent those, you just need to subscribe to our email list and they will go to you automatically.

  5. Julie

    I will be soaking my own berries to use in this recipe. When I grind the einkorn, what setting should I use for this recipe? Bread or pastry?

  6. harry aden


    what does it mean not to leave creases in the dough as it will prevent it from puffing?

    what are creases?

    somebody suggested that not rolling the dough thin enough causes it not to puff? your advice is just the opposite?

    thanks alot

    1. Admin

      Hi Harry, you just want the top to be smooth. Einkorn behaves a little differently from modern wheat. You do want to roll it out just not ultra thin. Keep an eye on the pictures to help you.

  7. hana brand


    I was comparing my recipe from jovial foods to yours.

    I would love to go with your recipe completely but it calls for honey and more yeast.

    so i am trying to adapt.

    my recipe only uses 1/2 tsp yeast to 456g flour and 247 g water. rising time is 1hr the dough and 45 min the pita after rolling.

    i can see you use 240 g water to about 240 g einkorn flour.

    my pitas come out quite dry.

    could i increase the amount of water or do i have to increase the amount of yeast?

    does the amount of yeast only effect the rising time? like more yeast just cuts rising time or does it effect the baked product?

    thanks so much….

    1. Admin

      Hi Hana, I would suggest using whichever recipe works best for you. We use a different strain than Jovial, but it’s not going to be vastly different. If it comes out dry, I’d suggest increasing the water by small amounts at first. You shouldn’t need to increase the yeast for small adjustments like that.

  8. hana brand

    sorry to be a nag.

    I am also wondering how you work with the dough? is it not extremely sticky? how do you roll it out and not get tears and creases?

    i did 1 1/4 cups water today instead of just over 1 to 4.75 cups of flour and it was quite difficult….

    how large are your pittas approx, 6 inches? how would you get 9 pitas of 6 inches with so 2.5 cups flour if i get 10 rounds of 6 inches with 4.75 cups?


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