Spelt flatbread
#baking #cookies #wholewheat
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Preparation time: 25 min. + baking and rising time |
Serves: 1 baking tray |
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Gluten-free: No |
Vegan: No |
These flatbreads taste great warm with salad and freeze very well. Many thanks to Elke Hennig for this wonderful recipe!
Ingredients
- 1200 g freshly milled wholemeal spelt flour
- approx. 1 L milk or cream water (animal protein-free)
- 3–4 tsp sea salt
- 1 tbsp acacia honey
- 4 tablespoons cold-pressed sunflower oil
- 2 cubes of yeast (80 g)
preparation
- Place the freshly ground flour into a bowl.
- Dissolve the yeast, oil, salt, and honey in the milk. Then mix in the flour completely.
- Cover and let stand in a warm place for about 30 minutes (the dough will double in size).
- Grease two baking trays or line them with baking paper.
- Preheat oven (top/bottom heat 220 °C).
- Then, using two dough scrapers or two tablespoons, place even mounds onto the baking trays.
- Bake for approximately 20-25 minutes.
- Enjoy!
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