Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Sourdough Spelt Flatbread

Servings: 12

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• spelt flour (340 g)
• salt (5 g)
• starter (110 g)
• olive oil (15 ml)
• water (220 ml)

Directions

• In a large bowl, mix 340 g (3 cups) of spelt flour, 5 g (1 tsp) of salt, 110 g (1 cup) of ripe (fed) sourdough starter, 15 ml (1 tbsp) of olive oil and 220 ml (bit less than 1 cup) of lukewarm water. Stir into a cohesive dough. Add extra flour if the dough is too sticky, or more water if too dry.
• Cover the bowl, and let the dough rest anywhere from 8 hours+. Ideally, prepare the dough in the evening and let it rest overnight.
• Next morning:, turn the dough onto a well-floured surface, and divide into 12 balls. To get equal pieces, cut the dough into a pie and roll each wedge into a ball. Allow the balls of dough to rest for 10 minutes.
• In the meantime, preheat a cast iron pan at medium-heat.
• Sprinkle a lot of flour on your working surface, and roll out your first ball to a thickness of about 6 mm (1/4 in). If dough sticks to your rolling pin, add a light coat of oil over its surface.
• Transfer dough to hot cast iron pan, and cook on each side for 1-2 minutes.
• Transfer cooked flatbread to a cooling rack, or towel, and repeat for the rest of the dough balls. When cool, cover flatbreads so they don't dry out.

Nutrition Data (Per Serving)