Soaked Einkorn Flatbread and Hummus
Ignorance is not always bliss. For much of my life, I was ignorant to the greatness of our lead performer for today. We’ve finally perfected a soulmate for our Einkorn flatbread. Introducing…Hummus! By way of clarification, I do not mean to say that I had never heard of hummus. Of course I had. But I refused to try it. On what grounds? It’s humiliating, really. When I was first told about Hummus, my brain instantly went to a little stone we kept in our shower for scraping off dead skin – Pumice. Needless to say, that thought did not make me eager to branch out and try it. If you too are ignorant of hummus, don’t worry. It’s nothing like that.
It wasn’t until I was living in Spain that I finally decided to try hummus, and I was hooked. I made it part of my weekly shopping list. I generally ate it with crackers and enjoyed it immensely. Spain, of course, cannot boast the original hummus (the brand I bought was Simply Greek). In fact, that’s quite a debate. As early as the 13th century we have record of hummus. An ancient Egyptian cookbook called Kitāb al-Wusla ilā l-habīb fī wasf al-tayyibāt wa-l-tīb contained a recipe for a hummus-like dish made with pureed chickpeas, vinegar, pickled lemons, and some herbs. Some argue that Hummus was around before that, and countries do not agree as to who had it first.
In 2008, the Association of Lebanese Industrialists were upset about the success other countries were having with the commercialization of hummus. They insisted that hummus is strictly Lebanese and petitioned to have protected status. Since then, countries have been having competitions to see who can make the largest batch of hummus. Lebanon holds this record as of 2010 when they managed to make a 23,000lb batch. The controversy, however, rages on. While they’re distracted, fighting about who it belongs to, I think we should eat some!
Hummus has gained popularity in modern times. There’s even a Hummus Day. It was last week in fact – Friday, May 13th. So, I’m a little late on this post, but it’s never too late to celebrate! The ancient dip can now be found everywhere, but making your own ensures clean ingredients. We developed our own quick and easy recipe for the dip and love it. We would love to share it with you.
We also found that it goes excellently with our delicious soaked einkorn flatbread. Seriously, this combination is dynamite. Flatbread is an excellent no-fuss way to get the health benefits of Einkorn without the hassle of leavened bread, and this flat bread is especially awesome. It’s soaked in kefir or yogurt. That process breaks down the phytic acid and partially digests the grain so that we get more nutrients from the bread and can digest it more easily. It only needs a suitable companion. Enter hummus. The combined flavors of this pair will literally knock your socks off (ok maybe not literally). We hope you enjoy!
It wasn’t until I was living in Spain that I finally decided to try hummus, and I was hooked. I made it part of my weekly shopping list. I generally ate it with crackers and enjoyed it immensely. Spain, of course, cannot boast the original hummus (the brand I bought was Simply Greek). In fact, that’s quite a debate. As early as the 13th century we have record of hummus. An ancient Egyptian cookbook called Kitāb al-Wusla ilā l-habīb fī wasf al-tayyibāt wa-l-tīb contained a recipe for a hummus-like dish made with pureed chickpeas, vinegar, pickled lemons, and some herbs. Some argue that Hummus was around before that, and countries do not agree as to who had it first.
In 2008, the Association of Lebanese Industrialists were upset about the success other countries were having with the commercialization of hummus. They insisted that hummus is strictly Lebanese and petitioned to have protected status. Since then, countries have been having competitions to see who can make the largest batch of hummus. Lebanon holds this record as of 2010 when they managed to make a 23,000lb batch. The controversy, however, rages on. While they’re distracted, fighting about who it belongs to, I think we should eat some!
Hummus has gained popularity in modern times. There’s even a Hummus Day. It was last week in fact – Friday, May 13th. So, I’m a little late on this post, but it’s never too late to celebrate! The ancient dip can now be found everywhere, but making your own ensures clean ingredients. We developed our own quick and easy recipe for the dip and love it. We would love to share it with you.
We also found that it goes excellently with our delicious soaked einkorn flatbread. Seriously, this combination is dynamite. Flatbread is an excellent no-fuss way to get the health benefits of Einkorn without the hassle of leavened bread, and this flat bread is especially awesome. It’s soaked in kefir or yogurt. That process breaks down the phytic acid and partially digests the grain so that we get more nutrients from the bread and can digest it more easily. It only needs a suitable companion. Enter hummus. The combined flavors of this pair will literally knock your socks off (ok maybe not literally). We hope you enjoy!
Ingredients
SCALE
Flatbread
- 3/4 cup Kefir Or Plain Yogurt
- 5+ cup Einkorn Flour
- 1/4 cup Butter Softened
- 1/2 cup Warm Water
- 1 1/2 teaspoon Real Salt
- 1/2 teaspoon Baking Powder
Hummus
- 2 cup 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 teaspoon Real Salt
- 1/3 cup Sesame Seeds If you do not have a high power blender, use 2 Tbsp of Tahini insead
- 2 tablespoon Lemon Juice
Instructions
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.
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.
Hummus
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.RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
22 thoughts on “Soaked Einkorn Flatbread and Hummus”
As an update; I’ve made this recipe twice now with olive oil instead of butter. It works perfectly:)
Paula, thank you for letting our readers know about that option! I’m glad it worked for you!
This is a wonderful recipe! I’ve made it five times now and am very happy with the results:)
I freshly grind the flour, (I begin with the lesser amount of flour, as suggested), then add flour until the dough is well formed but not stiff. I leave it overnight (8-10 hours), and there it is in the morning, ready for anything.
Some notes;
After the dough is mixed, put it in an oiled bowl, turn the dough over to cover the top with oil,…this dough oxidizes after a few hours (turning very dark on exposed surfaces), so covering it with the oil and then covering with plastic wrap (pressed onto the dough with edges well sealed) reduces this.
This dough can be used to make focaccia and pizza. I stretch it thin, then cook in a hot skillet on both sides until done. Then, for focaccia , I sprinkle with sea salt; for pizza, I add toppings, then broil. It’s also great for breakfast with cream cheese and jam…
Thank you for a great recipe!
Hi Paula, I’m glad you like it and thank you for the great suggestions!
Do you leave it in the fridge for the soaking stage or room temperature?
Do you have an Einkorn flatbread recipe that does not have dairy products, oil, or salt?
Sharon, we have never thought to create a recipe like that, but you can use this one with a couple changes. You can substitute coconut milk for the kefir. Obviously, with this change, you won’t need to leave it because it won’t be a soaked bread anymore, but it will still work. And you can just remove the oil and salt, but you will need to watch consistency and may need to add a little extra liquid. I don’t know if it’s all fat you’re trying to avoid or just added oil. Coconut milk has some fat but I’m not sure how you’d make it work without it unless you just mixed some flour and water and fried it.
I made this recipe tonight but there is no way I could incorporate another 2 1/2 cups of flour. I do not have a mixer with a dough hook so had to mix this by hand. That may have been the reason I couldn’t add but 1 1/2 more cups of flour. I hope this turns out ok when I cook it tomorrow morning.
Karen, you’re wise to pay more attention to consistency than exact measurements. You just never know how the density of your flour or other factors may affect it. I hope the final product works out for you!
This recipe looks enticing! I hope to try it soon.
Is 8 hours the max time for fermenting? What would happen if one were to ferment for 12 or even 16 hours?
Dee, 8 hours is not necessarily the max. It would be fine to soak it longer. It’s possible that the flavor might be a little stronger if you do that, but it shouldn’t be a problem.
What is the measurement of 1/2 cube of butter? Can’t wait to try this! Could you freeze the flat bread too?
Kelly, 1/2 a cube of butter is 1/4 cup. I apologize if that wasn’t clear. And yes, after the flat bread is baked it can be frozen.
What is a 1/2 cube of butter.
Allison, I apologize for the confusion. One half of a cube of butter is 1/4 of a cup. I will add that to recipe.