Traditional Spelt Flatbread

Traditional Spelt Flat Bread

This flatbread recipe uses simple ingredients and is easy to make. Can be used as a thin-crust for pizza and all kinds of other dressed flatbread recipes.

 

Traditional Spelt Flatbread

Ingredients                               Makes: 4 thin semi-pliable flatbread
2 cups spelt flour* + keep ¼ cup extra for dusting & adjusting dough
1/3 tsp sea salt
3 1/2 tbsp butter
3/4 cup milk
1/2 tbsp avocado oil or coconut oil (for cooking)

Instructions
In a small saucepan on medium-low heat, slowly warm the butter and the milk just until melted, then remove from heat source and turn off heat. In another medium-sized bowl add 2 cups of flour and 1/3 teaspoon of sea salt and mix until combined.

Form a small bowl indentation in the center of the flour. Pour the milk mixture slowly into the center of the flour mixture and combine by puling in the sides. The dough should begin to form into a ball, pulling from the sides of the bowl. Add a little more flour if the dough is too sticky.

Sprinkle a clean work surface with flour and place the dough. Pat down the dough-ball and then fold in the sides towards the center. Repeat this a few times or until the dough is smooth. Spelt flour’s elasticity can break down if it is over-worked so be sure not to over-knead. Form dough into a ball and wrap with cling wrap. Rest wrapped dough at room temperature for about 30 minutes.

After 30 minutes has passed, sprinkle a little more flour on the counter and then place your dough. Gently roll the dough with spread fingers so to cut it into 4 equal pieces , then roll them into balls. One at a time roll out a dough ball into about 1/6” thick rounds, that should be about the size of a large dinner plate, with a rolling-pin. Sprinkle a large plate with flour and place your rolled dough here also with a light dusting of flour.

Heat 1/2 tbsp olive oil in a non stick pan over medium heat (level 4 on the electric stove dial). When skillet is heated place one flatbread in the pan, cook for around 2 to 2 1/2 minutes. It should begin to bubble up then flip and cook the other side, pressing down if it puffs up. There should be small golden brown spots on both sides. The hotter you cook the bread the less pliable it will be and the crisper the outside of it will become.

Stack the cooked bread on a clean plate and keep wrapped with a clean tea towel – the moisture helps soften the surface, making them more pliable. Continue to cook the remaining pieces until finished.

*Spelt flour is used in many of the recipes on this site instead of the typical wheat flour because it offers a healthier, gluten reduced and more easily digestible alternative to the wheat flour. Whole wheat flour or  all-purpose flour can be substituted for the spelt flour in this recipe if preferred.

Alternative Suggestions

Make multi-grain flatbread by adding these additional ingredients.
•    2 tbsp ground flax seed
•    2 tbsp chia seeds

Season the flatbread by seasoning the oil it is cooked in.
•    2 garlic cloves, sautéed in 4 tbsp of oil and then garlic removed to avoid burning (or)
•    1 tsp cumin + 1/2 tsp coriander + 1/4 tsp of sea salt, gently cook seasoning in 4 tbsp of oil

(Portion out the seasoned oil for each flatbread and cook flatbread in the portioned seasoned oil to enhance flavour)

Recipe shared by: J. Marshall

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