Ingredients

Method

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

Method

Ingredients

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.