Spelt Flat Bread

Ingredients

  • 100g spelt flour

  • 100g self-raising flour

  • 1 tsp baking powder

  • 2 tbsp rape seed oil

  • 100ml warm water

  • Oil or butter to grease

Preparation

  1. Pour flours, salt, baking powder and oil in a large bowl, gradually adding water bit by

    bit as you combine the mixture.Once combined, start to knead the dough. If it is too sticky add a little more flour – and if it is too dry, add a splash of water.

    You can cook the breads straight away or leave the dough to stand for about half an

    hour under a damp tea towel. This is a good time to make the sour cream and dill

    sauce.

  2. On a clean surface, roll each ball of dough, one at a time, using a rolling pin.

    If you pick up and move around the flatbread often as you roll it out, you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface, but only use a small amount).

  3. Heat a large frying pan and brush it with a drop of oil or butter (I like a combination of both). Cook each flatbread for about 2 minutes on one side – they should puff up a little.

  4. cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked.




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