Thursday, 11 April 2013

Home-made flatbreads

These flatbreads are quick and easy to make, and when served immediately are much better than shop bought pittas and flatbreads. They are good with my sprouted chickpea hummus.

Recipe (Makes 6 flatbreads)
100g Spelt flour + 25g for rolling
1 tbsp Olive Oil

Mix the flour and oil in a bowl, add water to make a loose dough. Knead for a couple of minutes to make it stretchy. Spelt flour doesn't require much kneading. Divide into 6 equal balls and roll out as thin as you can. Heat a dry non-stick frying pan, cook each flatbread for a minute or two, when it starts to puff up turn it over and cook for another minute.  As an option use 2/3 spelt flour and 1/3 rye flour. 

Nutritional Information (Per flatbread)
Calories 75
Total Fat 2.0g
Total Carbs 12.0g
Fibre 1.3g
Protein 2.1g 

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