- 350gm Baker’s Unbleached Flour
- 120gm Whole Spelt Flour
- 1 teaspoon pink himalayan salt, fine
- 1 teaspoon sugar
- 1.5 teaspoon GF Baking Powder
- 75gm oil (olive, canola or grapeseed)
- 250ml water
In a mixing bowl, combine all dry ingredients.
Add oil, mix until incorporated.
Progressively add the water, until you obtain an elastic ball of dough. Don’t overwork.
Brush with oil and wrap or cover bowl with wet tea towel.
Let rest for 15min to 2 hours at room temperature.
On a bench, grab a small piece and with a rolling pin, work until you obtain a very thin round circle (check your pan size). Thickness should be 1 or 1.5mm max. The thinner the better.
Warm up a pan on medium heat, brush with oil and place the dough in pan.
Cook for a couple of minutes and flip over. You will see when the dough is cooked and ready, gets whiter and should puff too. You might have to grab little pieces at first to check.
Place in a clean tea towel and cover while cooking the others. The steam will allow the flatbread to remain soft. You could be naughty and brush each one of them with butter when they come out too – it’s delicious.
Created by Chefs Anne-lyse and Daniele