Spelt Unleavened Bread

Spelt Unleavened Bread

Recipe

2 cups (500ml) wholemeal spelt flour

¾ cup (180ml) hot (not boiling) water – bottled or filtered

1 tsp (5ml) salt

1 tsp (7.5ml) Baking Powder (optional)

3 ½ tbsp (50g) Olive Oil

(¾ cups (185ml) almond milk – can be used instead of water)

Mix ingredients in a bowl (mix dry ingredients first)

Add flour to a surface

Knead until all the ingredients are well blended and it forms a good dough

Let it rest at room temperature (18° to 25°) for 30 minutes

Divide dough into 9 or more parts

Using a rolling pin flatten dough like a tortilla

Cook in a hot skilled pan