Spelt Flat Bread Recipes
HOMEMADE SPELT FLAT BREADS
Fill your home with the lovely smell of freshly-baked bread with this easy and nutrient-dense Egyptian-style flat bread recipe.
Provided by Rachel Hanawalt
Time 3h58m
Number Of Ingredients 5
Steps:
- In a large mixing bowl mix together the instant yeast and warm water until the yeast dissolves.
- Slowly stir in 1 C of the spelt flour until evenly combined and smooth.
- Cover with plastic wrap. Let the dough rise for 30 minutes.
- After the dough has risen, uncover it. Mix in the salt, vegetable oil, and the remaining 2 1/2 C of flour.
- Flour a clean work surface and knead the dough until it is soft and doesn't stick to your fingers. Intermittently add flour to the surface as needed to prevent excessive sticking.
- Grease a large bowl with vegetable oil. Place the dough inside, cover it, and let the dough rise undisturbed for 1 hour.
- Divide the dough into eight equal pieces without over working. Gently flatten each piece into a five-inch-wide circle.
- Arrange the dough circles on your clean surface or on a baking dish and lightly sprinkle each piece of dough with spelt flour. Loosely cover with a towel and let the dough rise for a third time for 30 minutes.
- Preheat oven to 500ºF. After the dough has risen and the oven is up to temperature place the dough on an oiled baking sheet or on a baking stone.*
- Bake the dough for 6-8 minutes or until they puff up and are golden-brown.
- Remove the flat breads from the oven and serve warm or at room temperature.
SPELT FLOUR FLATBREAD
You can find Spelt flour at most stores that sell bulk grains or at health food stores. The amount of water you add will determine the thickness of your end product, from a pancake to a crepe. They work well as a wrap or cut into wedges and toasted in the oven, it makes great chips for a humus dip. You can change the spices to fit your taste. For a little variety, try adding a little brown sugar or honey instead of the onions, oregano and garlic. Just remember, you'll be eating what the Roman Legions ate as their dietary staple!
Provided by Chief Jack
Categories Grains
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients.
- Add the liquids, garlic and oregano.
- For a thinner batter, add water as needed.
- Mix well.
- Preheat a cast iron griddle or pan and oil or spray.
- Ladle the batter onto the griddle and as it cooks, sprinkle the chopped onions on the top side.
- When bubbles appear on the surface and the center sets-up, flip over and cook till the edges start to dry and the center is firm.
VERY SIMPLE SPELT BREAD
Utterly Simple Spelt Bread made without yeast, so you won't have to wait all day to enjoy fresh bread.
Provided by Jean Roberts
Categories Bread Quick Bread Recipes
Time 1h15m
Yield 30
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
- Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 25 g, Cholesterol 2.8 mg, Fat 2.4 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 138.5 mg, Sugar 3 g
SPELT BREAD
This is my Grandad's recipe for bread, normally it calls for half white flour and half whole wheat flour, but as my son has a wheat allergy, I substituted both flours for Spelt flour. Spelt flour is an ancient grain and can be used in place of white flour. It can be found in most Health food stores. Enjoy! Editor's Note: Spelt is an ancient wheat that has recently been marketed as safe for wheat-allergic individuals. Wheat-allergic patients can react to spelt as they do to common wheat. Please consult with your health care provider to ensure spelt is appropriate for you.
Provided by Shannon 24
Categories Yeast Breads
Time 50m
Yield 3 loaves
Number Of Ingredients 7
Steps:
- In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
- In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
- Add half flour and yeast mixture.
- Stir well.
- Add remaining flour and knead for about 8 to 10 minutes.
- Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
- Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
- Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
- Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.
Nutrition Facts : Calories 472.6, Fat 41.4, SaturatedFat 5.4, Sodium 2338.8, Carbohydrate 26.6, Fiber 2.2, Sugar 23.2, Protein 3.3
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- Combine flour and salt in a large bowl. Add 1 tablespoon oil and mix with your fingers until crumbly. Slowly add water and mix until the dough just comes together. If the dough doesn't come together easily, mix in up to 2 tablespoons more water. Knead on a lightly floured surface until the dough is smooth and no longer sticks to your fingers, about 2 minutes. Cover with a damp cloth; let rest for at least 15 and up to 30 minutes.
- Divide the dough into 8 balls and cover with a damp cloth. Lightly flour a rolling pin and a clean work surface. Flatten 1 dough ball and roll it out, picking it up and rotating it to make sure it isn't sticking, until very thin and about 5 inches in diameter. Transfer to a lightly floured baking sheet and loosely cover with plastic wrap or a towel. Repeat with the remaining dough, spacing the breads on baking sheets so they don't touch.
- Heat a large cast-iron skillet, heavy skillet or griddle over medium-high heat. Add one bread and cook until small bubbles appear, 30 seconds to 1 minute. Flip, then brush the top side with a little of the remaining oil and cook until lightly puffed, 30 seconds to 1 minute more. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining breads, stacking and covering them as you go to keep them warm and pliable.
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