Pescatarian Archives

Vegan recipes

Whole baked salmon with tamarind and ginger

40 minutes

Diwali recipes

Fettucine with hot-smoked salmon, asparagus and dill

15 minutes

Ice cream

Braaied snoek with moskonfyt and olive crush

20 minutes

Braai recipes

Wheat-free flatbreads

15 minutes

Wheat-free flatbreads

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

244 g spelt flour
1/2 T salt
1 T olive oil
1 cup water, boiling
Flour, for sprinkling

Method

Place the spelt flour, salt and olive oil in a mixing bowl. Add the boiling water and mix with a wooden spoon until the dough comes together.

Turn out onto a lightly floured surface and knead lightly to form a smooth dough. Divide into 8 equal-sized balls and roll each out into a 20 cm disc.

Cook, one at a time, for 1 to 2 minutes or until lightly browned, in a hot, non-stick frying pan. Cover with a tea towel until ready to use.

Cook’s note: Cooked flatbread will keep in the fridge for up to a week, or for up to three weeks if frozen, separated with sheets of baking paper, in an airtight container or Ziploc bag. Revive in a hot pan, or flatbed toaster, for a minute or so, before using

TASTE's take: This flatbread is wheat, yeast, egg, sugar and dairy free, but note that spelt does contain gluten.

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Whole baked salmon with tamarind and ginger

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Wheat-free flatbreads

Wheat-free flatbreads

Ingredients

Method