Einkorn doesn’t have the current buzz of Kamut®, a grain that carries its own trademark. It doesn’t even have the modest social cachet of its better known farro cousins–emmer or spelt. Time for a little respect. The small dark berries mill to a fine soft flour with a pleasant sweet nutty aroma.

Medium fine, whole einkorn flour:

Sifted-82% extraction:

The plan for this einkorn flour was flatbread. (I am taking a break from full rising breads for a moment.). I haven’t tried, but have heard that einkorn doesn’t make good bread on its own anyway. Again, I am back to using commercial yeast, but try to supplement this with a 1-2 day old poolish to add a little more mature yeast flavor. Alas, this flatbread had no pre-ferment as I once again neglected my flour in favor of child-rearing.

I have no pictures of the dough process. There really wasn’t anything photo worthy. My notebook is downstairs, but I believe it ended at about a 60% hydration ratio.

Flatbread topping was a very quick tomato spread of olive oil, garlic, vodka, and tomato paste. Smashed Sicilian olives and grated parmigiano regiginano added with a quick flash under the broiler. A California EV olive oil drizzled on top after cooking.

Einkorn flatbread number #1 was a success (at least so says my wife). She wasn’t as crazy about #2, same flatbread, although cooked in a hot oven rather than on a cast iron skillet, with a coriander bechamel sauce, shredded chicken and diced onion and fresh coriander (aka cilantro). My wife still liked the crust, but thought my white sauce with white chicken was boring. It was. No pictures of that final product, but it was late and my wife and I were hungry.