Spelt Paratha Bread (Indian flatbread)

Paratha (Indian flatbread) is a delicious alternative to other breads. To me it tastes better than a tortilla and is comparable to fried dough (although a lot more healthier). I took the Paratha recipe and mixed it with more nutritious ingredients. I never knew flatbread would taste so great, it's soft and tasteful without yeast, baking soda or baking powder. There are other similar Inidan flatbreads such as Roti and Chapati.

The changes made were the substitution of Spelt flour and a bit more olive oil & salt in the dough. This happened by accident but the Paratha bread ended up tasting extraordinarily tasteful.

*this is a plain flat bread, from here you can get creative and start adding flavors to your Paratha

1/2 cup spelt flour or KAMUT (Khorasan Wheat)
1/4 tsp sea salt (or Himalayan salt)
3 tsp olive oil
1/4 cup water (warm)
*I recently tried 2 tbsp of amaranth flour w/6 tbsp spelt it tasted a bit better

Directions: Mix flour and salt. Mix oil well around. Add water slowly until the dough is feels like Play-doh. Knead the dough with your hands. Lightly coat the dough with oil, roll into a ball and cover for 15-20 min. Take apart about a size larger than a golf ball and sprinkle with flour. Spread the dough on a table and begin to roll with a rolling pin as thin or as thick as preferred as it will shrink. Heat the nonstick pan on medium/high before placing the on the pan. Place on pan and wait for it to make a huge bubble or many small ones then flip and feel free to lower the heat a bit. Smear or sprinkle olive oil on the flip side. Continue to cook on both sides. Flip and smear with oil again and continue cooking. Continue to cook until it's reasonably fully cooked.