Spelt Flat Bread Recipe

Spelt flour: A nutritious ancient grain flour with a nutty flavor, perfect for making flatbread.

Water: Essential for hydrating the flour and forming the dough.

Salt: Enhances the flavor of the flatbread.

Olive oil: Adds moisture and richness to the dough, helping to create a smooth texture.

When mixing the spelt flour and salt, ensure they are thoroughly combined before gradually adding the water and olive oil. This helps to evenly distribute the salt throughout the dough, enhancing the overall flavor. When kneading, aim for a smooth and elastic texture, which indicates that the gluten in the spelt flour has been properly developed. This will result in a better texture for your flatbread.

• spelt flour - Substitute with whole wheat flour: Whole wheat flour has a similar texture and nutritional profile, making it a good alternative.

• spelt flour - Substitute with all-purpose flour: All-purpose flour is more readily available and can be used, though it may alter the flavor slightly.

• water - Substitute with milk: Milk can add a richer flavor and a softer texture to the flatbread.

• water - Substitute with vegetable broth: Vegetable broth can add a subtle depth of flavor to the flatbread.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity for a similar taste.

• olive oil - Substitute with coconut oil: Coconut oil can add a slight sweetness and a different nutritional profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative.

• Allow the flatbreads to cool completely before storing. This prevents condensation, which can make the flatbreads soggy.

• For short-term storage, place the flatbreads in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days.

• If you need to keep them fresh for a longer period, wrap each flatbread individually in plastic wrap or aluminum foil. Then, place them in a resealable plastic bag or an airtight container. Store in the refrigerator for up to a week.

• For freezing, wrap each flatbread individually in plastic wrap or aluminum foil. Place the wrapped flatbreads in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date.

• To reheat refrigerated flatbreads, warm them in a skillet over medium heat for about 1-2 minutes on each side. Alternatively, you can microwave them for 20-30 seconds.

• For frozen flatbreads, thaw them at room temperature for about 30 minutes. Reheat in a skillet over medium heat for 2-3 minutes on each side, or microwave for 30-60 seconds until warm.

• To maintain the best texture, avoid reheating flatbreads in the oven, as this can make them dry and hard.

• Preheat your oven to 350°F (175°C). Wrap the spelt flatbread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10 minutes or until warm.

• Use a skillet or griddle on medium heat. Lightly brush the surface with olive oil or butter. Place the flatbread in the skillet and heat for 1-2 minutes on each side until warmed through.

• For a quick method, use a microwave. Place the flatbread on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.

• If you have a toaster oven, set it to 350°F (175°C). Place the flatbread directly on the rack or on a baking sheet. Heat for about 5-7 minutes until warm and slightly crispy.

• For a more traditional approach, use a steamer. Place the flatbread in a steamer basket over boiling water. Cover and steam for 1-2 minutes until soft and warm.

• Mixing bowl: A large bowl used to combine the spelt flour and salt, and to mix in the water and olive oil to form the dough.

• Measuring cups: Tools to accurately measure out the spelt flour and water.

• Measuring spoons: Tools to measure the salt and olive oil precisely.

• Wooden spoon: Used to mix the ingredients together until a dough forms.

• Clean surface: A flat, clean area for kneading the dough until it becomes smooth.

• Knife: Used to divide the dough into small balls.

• Rolling pin: Tool to roll out the dough balls into flat circles.

• Skillet: A flat-bottomed pan used to cook the flatbreads over medium heat.

• Spatula: Used to flip the flatbreads in the skillet to ensure they cook evenly on both sides.

Prepare ingredients in advance: Measure out the spelt flour, salt, water, and olive oil ahead of time to streamline the process.

Use a stand mixer: If you have one, use a stand mixer to combine the dough ingredients quickly and efficiently.

Preheat the skillet: Start heating your skillet while you roll out the flatbreads to save time.

Roll multiple at once: Roll out several dough balls before you start cooking to keep the process continuous.

Use parchment paper: Place rolled-out flatbreads between sheets of parchment paper to prevent sticking and make transfer easier.