Spelt Flat Bread Food
SPELT BREAD
This is my Grandad's recipe for bread, normally it calls for half white flour and half whole wheat flour, but as my son has a wheat allergy, I substituted both flours for Spelt flour. Spelt flour is an ancient grain and can be used in place of white flour. It can be found in most Health food stores. Enjoy! Editor's Note: Spelt is an ancient wheat that has recently been marketed as safe for wheat-allergic individuals. Wheat-allergic patients can react to spelt as they do to common wheat. Please consult with your health care provider to ensure spelt is appropriate for you.
Provided by Shannon 24
Categories Yeast Breads
Time 50m
Yield 3 loaves
Number Of Ingredients 7
Steps:
- In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
- In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
- Add half flour and yeast mixture.
- Stir well.
- Add remaining flour and knead for about 8 to 10 minutes.
- Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
- Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
- Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
- Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.
Nutrition Facts : Calories 472.6, Fat 41.4, SaturatedFat 5.4, Sodium 2338.8, Carbohydrate 26.6, Fiber 2.2, Sugar 23.2, Protein 3.3
SPELT FLAT BREAD
Nutty, crunchy quick and easy flat bread.
Provided by Carol Castellucci Miller
Categories Bread Quick Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk flour, salt, onion powder, and sugar together in a bowl; add water and whisk until smooth. Cover bowl with a towel and set bowl aside.
- Pour olive oil into a 12-inch cast iron skillet and place in oven until oil is hot, about 5 minutes. Pour batter into oiled skillet.
- Bake in the preheated oven for 20 minutes. Flip flat bread and cook until browned, about 10 minutes more.
Nutrition Facts : Calories 110 calories, Carbohydrate 10.6 g, Fat 7 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 292.4 mg, Sugar 0.6 g
HERBED YOGURT SPELT FLATBREADS
This delicious homemade flatbread (or naan) recipe is made with whole grain spelt flour (with a gluten free option), fresh herbs and garlic!
Provided by Christal Sczebel
Categories Muffins/Bread
Time 1h
Number Of Ingredients 8
Steps:
- Combine the flour, baking powder, and salt in a bowl.
- Stir in the yogurt and mix until the dough comes together.
- Sprinkle in half of the dill to the dough mixture then transfer the dough to a lightly floured clean surface and knead until it feels slightly elastic (about 3 minutes).*
- Form the dough into a ball and add to a bowl, cover with plastic wrap and let rest for 30 minutes.
- Cut the dough ball into 6 equal pieces and roll each piece out into an oval shape.*
- Heat a cast iron skillet or non-stick pan and add 1/2 tablespoon of coconut oil or vegan butter.
- Add 1 flatbread at a time and cook until it bubbles slightly and starts to brown, about 3 minutes, then turn over and continue to cook until browning occurs on opposite side.
- Transfer flatbreads to a plate and repeat with remaining flatbreads using the coconut oil or vegan butter in small amounts as needed.
- Brush flatbreads with remaining melted coconut oil or butter mixed with the crushed garlic, and sprinkle with the remaining drill or other herbs.
- Enjoy while still warm.
SPELT FLOUR FLATBREAD
You can find Spelt flour at most stores that sell bulk grains or at health food stores. The amount of water you add will determine the thickness of your end product, from a pancake to a crepe. They work well as a wrap or cut into wedges and toasted in the oven, it makes great chips for a humus dip. You can change the spices to fit your taste. For a little variety, try adding a little brown sugar or honey instead of the onions, oregano and garlic. Just remember, you'll be eating what the Roman Legions ate as their dietary staple!
Provided by Chief Jack
Categories Grains
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients.
- Add the liquids, garlic and oregano.
- For a thinner batter, add water as needed.
- Mix well.
- Preheat a cast iron griddle or pan and oil or spray.
- Ladle the batter onto the griddle and as it cooks, sprinkle the chopped onions on the top side.
- When bubbles appear on the surface and the center sets-up, flip over and cook till the edges start to dry and the center is firm.
EASY THYME & OLIVE OIL PROTEIN SPELT BREAD
Time 25m
Yield 1 flatbread with about 25.5 cm/10 inch diameter
Number Of Ingredients 5
Steps:
- Preheat oven to 180 ºC/ 355ºF.
- In a large mixing bowl combine the flour with the salt and thyme.
- Add the olive oil and orange juice to the dry ingredients and stir until a dough is formed. With your hands, start kneading the dough for a couple of minutes.
- Spread the dough onto a greased round baking tin or just a flat square baking tray.You can sprinkle a bit of extra thyme on top before putting it in the oven.
- Bake for 15 minutes.
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- After the dough has risen, uncover it. Mix in the salt, vegetable oil, and the remaining 2 1/2 C of flour.
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- Combine flour and salt in a large bowl. Add 1 tablespoon oil and mix with your fingers until crumbly. Slowly add water and mix until the dough just comes together. If the dough doesn't come together easily, mix in up to 2 tablespoons more water. Knead on a lightly floured surface until the dough is smooth and no longer sticks to your fingers, about 2 minutes. Cover with a damp cloth; let rest for at least 15 and up to 30 minutes.
- Divide the dough into 8 balls and cover with a damp cloth. Lightly flour a rolling pin and a clean work surface. Flatten 1 dough ball and roll it out, picking it up and rotating it to make sure it isn't sticking, until very thin and about 5 inches in diameter. Transfer to a lightly floured baking sheet and loosely cover with plastic wrap or a towel. Repeat with the remaining dough, spacing the breads on baking sheets so they don't touch.
- Heat a large cast-iron skillet, heavy skillet or griddle over medium-high heat. Add one bread and cook until small bubbles appear, 30 seconds to 1 minute. Flip, then brush the top side with a little of the remaining oil and cook until lightly puffed, 30 seconds to 1 minute more. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining breads, stacking and covering them as you go to keep them warm and pliable.
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- to the dry and stir to combine. The mixture should bubble slightly when vinegar comes into contact with the baking soda. This is good and will help the pita bread rise without yeast. Continue to stir until it forms into a dough and let it sit for 2-3 minutes to allow the water to be absorbed by the flour. Dust extra flour over the dough as needed to make it easier to work with (and less sticky!) If your dough feels too wet and isn’t holding its shape simply add more flour until it reaches a work-able consistency.
- by dusting extra flour all over your rolling surface and your rolling pin (if you don’t do this the dough will stick everywhere!!!).
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SPELT FLAT BREAD
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From pinterest.jp
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