- 244 g spelt flour
- 1/2 T salt
- 1 T olive oil
- 1 cup water, boiling
- Flour, for sprinkling
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.
*Note on spelt flour: spelt flour is available from most health food stores, such as Wellness Warehouse, as well as some of the larger supermarkets. You can also order it online from Wellnesswarehouse.com or from Freshearth.co.za
READ MORE: Liezel Norval-Kruger makes a life-changing move to allergen-free bread.