Spelt Flatbreads with High Extraction Sprouted Flour
These flatbreads are made with flavorful high extraction sprouted spelt flour. The dough is easy to roll out and fries up in just a few minutes each side. Enjoy these breads for sandwiches or dipping in hummus, olive oil, lentil stews and more.
- Prep time
- 40 min
- Cook time
- 3 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 355 g sprouted spelt high extraction flour (2 3/4 cups)
- 125 g milk (approx 1/2 cup) use more or less to accommodate different yogurt styles
- 60 g water (1/4 cup)
- 75 g yogurt (1/4 cup)
- 75 g sourdough starter (1/4 cup)
- 6 g salt (1 tsp, heaping)
- Optional minced garlic and cilantro or other herbs to add to the dough before rolling it flat, or to combine with melted butter and brush on the flatbreads after they are cooked.
Instructions
- 1
Mixing and Fermentation
- 2
Mix the dough ingredients in a bowl until fully incorporated. Cover and let rest about 10 minutes then transfer to a work surface and knead 2-3 minutes. If needed add a bit more flour or water (by dampening your hands).
- 3
Return the dough to the bowl, cover and let expand to almost double in size. This can take several days in the refrigerator or 4-8 hours at room temperature. Ambient temperature and the liveliness of your starter will impact the timing.
- 4
Place the dough on a clean work surface and press it into a circle shape. You can add herbs, minced garlic, chives or anything else to the dough at this point. Keep the additions small to not tear the dough when you roll it flat later.
- 5
Divide the dough into eight pieces like it is a pie. Form the triangles into eight balls and keep track of which ball you made first. This will be the dough you fry first and so on. Cover and let the dough rest about 10-20 minutes for the gluten to relax.
- 6
Stovetop Cooking
- 7
On your stovetop, preheat a 10-inch or larger cast iron pan to "medium." You'll arrive at the perfect temperature for your pan and burner via some trial and error.
- 8
Very lightly dust the top of a dough ball with flour. With a rolling pin, roll the dough into a flat circle, a little less than 1/4 inch thick.
- 9
Transfer the dough to the hot frying pan. Let it cook until the top of the dough bubbles and the sides curl under, then flip the dough and cook the other side. Aim for some light -to-medium brown spots on both sides. A metal turning spatula works best for flipping, and the cookt time usually works out to about 2 minutes per side so you should have time to roll out one dough while frying another. Be aware that the pan will get extra hot if you leave it empty for a long time between breads.
- 10
Oven Baking
- 11
Preheat the oven and a baking stone on the middle rack to 500°F.
- 12
Roll out 4 dough balls and transfer them to the hot baking stone. Bake for 2 minutes, flip the flatbreads and bake another minute or so. Remove the flatbreads from the oven and repeat the same process for the last 4 dough balls.
- 13
Serving and Storing
- 14
Place the cooked flatbreads on a rack to cool. You can brush them with melted butter, herbs, and garlic if desired.
- 15
Store covered or wrapped so they don’t dry out. The flatbreads can be frozen and reheated in the toaster.