HOME MADE SPELT FLATBREADS
Serves: 6-8 | Prep time: 60-65 mins | Cook time: 15 mins
Flatbreads are a super easy bread to make that go well with so many foods.
They’re pictured here in our recipe for Pomegranate Lamb Shoulder, Chunky Buckwheat Tabbouleh & Quick Pickled Radishes.
Recipe and images courtesy of Alana Lowes.
1 tsp dried yeast
1 tsp caster sugar
3 tbsp warm water, plus 1-2 tbsp extra
2 cups spelt flour, plus extra for dusting
½ cup Greek or natural yoghurt
1 tsp salt flakes
To activate the dry yeast, combine the yeast, caster sugar and 3 tbsp warm water in a bowl, gently stirring to dissolve the yeast and sugar. Allow to sit and activate for 10-15 mins or until the mixture is bubbly and frothy.
Next, add the flour to a large mixing bowl and make a well in the centre. Add in the yoghurt, salt and the yeast mixture and stir with your fingers to combine, add in a little more warm water as needed to bring the mixture together into a dough. The dough should come away easily from the sides of the bowl without sticking as you knead it. Turn the dough out onto a bench dusted with a little extra flour and continue to knead it until it springs back when poked with a finger, approx 5-7 minutes.
Form the dough into a long roll, approx 25cms long and cut into 8 even pieces. Place the pieces onto a tray and cover loosely with a cloth dampened with warm water and place in a warm spot or a warm oven for 30-45 mins or until they have risen to almost double in size.
To cook, roll out each piece of dough into a thin oval shape. Preheat a pan with olive oil and cook the flatbread on one side, bubbles should form from the yeast. Once golden on one side, flip and cook the other side until golden. Repeat with remaining pieces. Keep warm in a tea towel until ready to serve.