Ingredients:
- 2 1/2 cups spelt flour (kamut flour can also be used)
- 1 tsp sea salt
- 1 to 1 1/4 cup warm water
- More flour to work with
Method:
- Mix spelt flour and sea salt (make sea salt fine if coarse).
- Add warm water slowly, stopping to mix for the correct dough texture.
- Knead the dough for one minute, just enough to smooth out the dry spots.
- Powder your hands with spelt flour.
- Remove a small ball with your hand and begin to press down gently with your fingers.
- Flip over and continue the process creating a circle.
- Continue to press down and flip and create a crust edge as if making a pizza crust.
- Heat a skillet to medium-high heat.
- Stretch your dough gently and place on the skillet.
- Allow one side to cook for about 4 minutes and flip.
- Set aside once cooked and eat hot.
Oven (option):
- Pre-heat oven to 400F to 450F with a bake safe glass or iron skillet in the oven.
- Place one flatbread dough on the baking glass or skillet.
- Cook for 2-4 minutes until lightly cooked but still flexible. (do not overcook or it will become hard like a cracker).
- Allow to cool for 2 minutes, eat quickly (as the texture hardens with time).
- To make tortillas simply use a rolling pin with enough flour or oil and flatten very thin.
- Cook each side for 2 minutes or less on medium heat.
*I usually eat flatbread by dipping it in olive oil and sea salt. You can also spread a tablespoon of olive oil over the top after it has cooked.
*Note: the dough can be kept out overnight but not any longer.
