Enkir – or Einkorn – is a type of small spelt that belongs to a species that first appeared in the Middle East approximately 12,000 years ago. Being a wild cereal, it has a natural resistance to diseases and stress and therefore it doesn’t need fertilization or pesticides, which is why it is considered to be a true organic cereal. Its flour has a high protein content and a high level of carotenoids, which gives it its characteristic yellow color.
Enkir flour is very digestible and performs best in simple preparations. Since it doesn’t require long rising, it’s perfect for making these easy flat breads.
Ingredients:
(makes 8 – 10) A B V Df Ef
- 2 cups of Enkir flour
- 1 cup of water
- 4 Tbsp. EVOO
- 1 tsp. salt
Mix the ingredients and knead shortly to obtain a smooth dough. If the dough is too sticky to knead, add more Enkir flour. Divide the dough and form small balls, approx. 2 inches in diameter.
Heat a non-stick pan – possibly one without Teflon coating – without adding any fat.
Flatten the first ball of dough with the tip of your fingers or with a rolling pin and cook in the pan, first on one side and then on the other. The flat bread is ready to be flipped when it starts forming bubbles and the lower side begins to darken, about 1 minute per side.