Preheat oven to 400 degrees
(You may substitute any flour; however. einkorn flour is nutrient-dense, and it’s also easier for people who are non-celiac gluten sensitive to digest. Additionally, it’s less likely to trigger inflammation.)
Dissolve 2 teaspoon active dry yeast and 2 tablespoons sugar into 1 cup warm water. Set aside for 10 minutes.
Mix ¼ cup oil and 1 beaten egg, and also set aside.
After 10 minutes, mix 3-1/2 cups Einkorn flour with yeast mixture and egg/oil mixture.
Mix and knead for ten minutes, gradually adding additional flour while kneading. (Sprinkle flour onto your kneading surface as you go.)
Shape into a round mound and cut into eight equal pieces.
Form into balls and then flatten onto a parchment-lined cookie sheet that has a 1” rim.
Cover with another rimmed cookie sheet and allow to rest on top of warm stove surface for 30 minutes.
After 30 minutes, bake for 13-14 minutes. (Do not overbake!)
Enjoy!
Emily Boller, wife, mother, painter, and author is on a mission to create expressive works of art in her lifetime; and to bring awareness to the potentially harmful traps of diet-wellness culture. In her free time, she loves creative writing, chasing sunrises, growing flowers and vegetables, and canning homemade soups.