Soaked Einkorn Flatbread and Hummus
Posted May 17, 2016 by Julie Koyle
Ready Time 0 min Servings: 20-25 servings



    • 3/4 cup Kefir Or Plain Yogurt
    • 5+ cups Einkorn Flour
    • 1/4 cup Butter Softened
    • 1/2 cup Warm Water
    • 1 1/2 teaspoons Real Salt
    • 1/2 teaspoon Baking Powder


    • 2 cups Cooked Garbonzo Beans No liquid
    • 1 clove Garlic Medium Sized
    • 1 tablespoon Cumin
    • 1/2 cup Water
    • 1/4 cup Olive Oil
    • 1 1/2 teaspoons Real Salt
    • 1/3 cup Sesame Seeds If you do not have a high power blender, use 2 Tbsp of Tahini insead
    • 2 tablespoons Lemon Juice


    Flat Bread

    1. Mix 2 1/2 cups of flour with the rest of the dry ingredients. 2. Add wet ingredients and mix again. 3. Add remainder of flour until pulls away from the sides of the bowl. It may be more or less than the recipe calls for depending on the density of your flour. 4. Cover with a folded towel and leave for 8 hours. This dough can also be used immediately. However, allowing it to soak breaks down the phytic acid and makes if better for you and easier to digest but if you don't have time, this step can be skipped. soaked einkorn flatbread dough           5. Shape with palms into thin circles about 4" in diameter. (You can also roll them out and cut them if it's easier. 6. Fry on griddle (we use cast iron). They can be fried with or without oil depending on the desired texture. This dough can be stored in the refrigerator and used for several days.


    1. Blend all ingredients together until smooth. Water can be added by the tablespoon if it's too thick for the blender, but careful not to make it too thin.  
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