Want more of a pita style flatbread, or crunchy pita chips…
Just adjust the thickness!
You will never buy them again…
after you realize how simple they are to make. Freeze them for later if you want
I do, but you do not have to use lard. Substitute oil if you want.
We use cast iron for almost everything, but a regular skillet will work. At some point do invest in a cast iron skillet my friends. You will not regret it, and it will last forever, seriously…but more on cast iron another day!
Give yourself plenty of time when first learning. While it is a simple recipe, it does take some patience. Let’s get started friends…
Ingredients
- 290 g einkorn flour
- 69 g lard
- 1 C very hot water
- .5 t baking powder
- 1 t ground sea salt
- Sift dry ingredients in a large bowl.
- Add room temperature lard into flour and mix well (I use my fingertips).
- Form a well (large hole) in the middle of the flour, and pour in hot water.
- Gently knead in the bowl until a ball is formed and smooth. Dough will still be a bit tacky. *Do not over knead or dough will become dense and tough.
- Cover with a kitchen towel and let rest for 45-50 minutes.
- Use a spoon to form balls, ping pong for street tacos and golf ball for burrito size, and place on a flour dusted surface. *Make sure to keep bowl covered so dough stays moist in-between rolling.
- Roll each ball of dough as thin as possible without tearing.
- Cook on first side until it bubbles, then flip. It will take less than 3 minutes total.
- Keep on a plate wrapped in a towel until ready to eat.
These can be stored in plastic wrap, beewax wraps or breadbox for up to three days. Or freeze in sets of 6-10. When ready to eat reheat in the oven on lowest temperature for 15 minutes.
Roper Farms 