Spelt Week: Recipe for Spelt Flatbread. 1 cup spelt flour 1/2 tbsp unrefined salt - Himalayan, Celtic, Murray River 1 tbsp good olive oil 1 cup water, boiling Extra spelt flour for dusting Method - place the spelt flour, salt and olive oil in a mixing bowl. Add the boiling water and mix with a wooden spoon until the dough comes together. You could use your processor or fancy blender to do this also. Turn the dough out onto a lightly floured surface and knead lightly to form a smooth dough. Divide into 8 equal-sized balls and roll each out into a 20 cm disc, about 1 cm thickness. Cook, one at a time, for 1 to 2 minutes or until lightly browned, in a hot, cast iron or non-toxic -non-stick frying pan. Cover with a tea towel until theyre all done and youre ready to eat. Note: cooked flatbread will keep in the fridge for up to a week, or for up to three weeks if frozen, separated with sheets of baking paper, or in an airtight container. Revive in a hot pan, or focaccia machine - for a minute or so before tucking in. #speltweek #speltflatbread
Posted on: Wed, 03 Dec 2014 00:43:16 +0000
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