Flaky Spelt Flatbreads
A layered alternative to chapatis
Ingredients
- 1 ½ cup spelt flour - if you grind your own, use 1 cup of spelt berries
- 1 ½ tbsp coriander seed powder
- 2 tbsp cold pressed sunflower oil
- 1 tbsp maple syrup
- 1/2 tsp mineral salt
- 2 tbsp ghee
Instructions
- Combine the flour, spices, oil, maple syrup and salt.
- Add in enough boiling water until slightly sticky dough is formed. Let it rest for 5 minutes.
- Dust the dough with extra flour and divide it into 8 balls.
- Preheat a large cast iron pan slowly for 10 minutes on low heat.
- Using more flour, roll out each ball into a flatbread / chapati about 2/3 diameter of the pan.
- Using a light dusting of flour on each side of the flatbread, stack them on top of each other and gently roll them to flatten into a larger flatbread, about the size of the pan. Use your hand to round off the edges for a neat circle.
- Melt one tablespoon of ghee in the pan. Place the bread on top and cook covered with a lid for 5-7 minutes on low-medium heat until golden on the bottom.Tip: you might want to only cover the pan with the lid loosely, with a small gap for the air to escape if you see a lot of condensation formed. Otherwise, the bread might turn out a little soggy. Experiment with what works with your pan and lid.
- Spread another tablespoon of ghee on top of the bread and flip it onto another side.
- Cover and continue to cook for 5-7 more minutes, or until it is slightly golden on the bottom.
- Cut into 6-8 segments depending on the number of people for whom you are serving.
Notes
For a more European vibe, swap a third of the spelt flour for rye flour and use caraway seeds instead.
For an Indian twist, sprinkle kalonji (AKA nigella) seeds between the layers.
Vary the number of layers and experiment with various oils.