The spelt flour flatbreads are not only easy and quick to make but also very tasty. They can be enjoyed with savory or sweet fillings, or on their own. Spelt flour is highly satiating, rich in fiber, B vitamins, and amino acids beneficial to our body, and it has a lower caloric intake compared to other grains. Prepare them for a brunch, as an appetizer, to accompany happy hours, or to enjoy at work or under the sun umbrella. We can personalize them according to our needs, that is, replacing milk with an equal amount of water, also adding a tablespoon of seed oil to keep them soft over time.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 8 flatbreads of 8 inches
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups Whole Spelt Flour
- 3/4 cup Milk (or water)
- 1/2 tsp Fine Salt
Preparation
1) Sift the spelt flour into a large bowl. Make a well in the center and add the salt and water, along with any spices for flavoring. Stir to absorb the water and knead until you obtain a soft dough that we’ll divide into 8 portions. Let them rest for about 15 minutes, well covered, so that the gluten relaxes and allows us to roll out our tasty flatbreads without difficulty.
2) After the dough has rested, heat a griddle for flatbreads or a non-stick pan. Meanwhile, roll out the flatbreads (not too thin), prick them with a fork, and when the griddle is ready, begin to cook them, one at a time. It will take just a few seconds; as soon as the flatbreads start to puff up, flip them to the other side and let them cook for a few more moments, then transfer them onto a plate, stacking them to keep them warmer. The flatbreads should not brown too much to avoid drying out too much as they cool.
