These whole spelt flatbreads are a delicious, healthy option made with simple ingredients. They're easy to prepare, versatile, and perfect for serving alongside dips or as a wrap for various fillings.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Whole Spelt Flour | 2 cup | |
Salt | 2 tsp | |
Baking Powder | 2 tsp | |
Cumin Seeds | 1 tsp | |
Coconut Oil | 4 tbsp | |
Coconut Oil | 1 tsp | melted, you can certainly substitute olive oil here if you prefer the flavor |
Hot Water | 1/2 cup | |
Hot Water | 2 tbsp | |
Olive Oil | extra virgin, for cooking | |
Sesame Seeds | black, white or both, for topping |
PREPARATION
Combine flour, salt, cumin seed and baking powder.
Mix to combine. Add the melted coconut oil and the hot water. Mix together using a fork until it starts to come together, then using your hands, mix well. The dough should be completely incorporated.
Cover and let sit out for at least ½ an hour.
It can also be made the day before, wrapped well in plastic, and left in the refrigerator overnight.
Once the dough has rested, divide it into 8 pieces.
When working on one piece, keep the others well covered. Roll into a ball using one hand and pressing down firmly, moving in a clockwise motion. Take a rolling pin and roll out slightly. Sprinkle with sesame seeds and then roll out further, to about a 6” round circle.
In a small skillet, heat olive oil over medium heat.
Add one flatbread at a time, cook until lightly browned and puffy, about 1.5 minutes per side. You can finish with a light sprinkling of sea salt. Serve up!
Note:
The flatbreads can be kept up to 4 days wrapped tightly. Reheat in a low oven and crush with olive oil once warm for a nice glistening, fresh look.