Five Ingredient Spelt Flatbread
- 2 cups + 2 Tbsp light spelt flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup almost boiling water
- 1 Tbsp extra virgin olive oil
In a large bowl, whisk together the flour, salt, and baking soda.
Stir in the hot water and oil until it forms a dough.
Knead the dough with your hands for about 15 times, soaking up the extra flour at the bottom of the bowl as you go. If the dough is still wet, add some more flour and knead again.
Shape dough into a ball and place in the bowl. Cover with a tea towel to prevent from drying out.
Preheat a large skillet over medium heat.
Grab a chunk of dough just larger than a golf ball. Shape the ball and sprinkle on some spelt flour to coat lightly.
Place a large nonstick baking mat on the counter and flour a rolling pin. You can also use parchment paper instead of a nonstick mat. Sprinkle the mat with a dusting of four.
Roll the dough all directions into a circular shape until it's paper thin. It's okay if it's not a perfect circle. Drizzle with a tiny bit of olive oil and spread it out to coat the entire surface.
Place the tortilla on the preheated skillet, oil side down. Cook over medium heat for around 30 seconds and then flip it with a spatula and cook for another 30 seconds or so. Cooking for too long may cause it to tear or dry out.
Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat steps for the rest.
Store leftovers on a plate with a lightly damp paper towel spread out on top. Cover the plate with plastic wrap and place in fridge.
- Servings6 large or 8 small tortillas
Nutrients Per Serving
- Calories: 118
- Protein: 4 g
- Fat: 3 g
- Carbohydrate: 21 g
- Fiber: 3 g
- Sodium: 105 mg
- Potassium: 113 mg
- Phosphorus: 116 mg