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Spelt Flatbreads with High Extraction Sprouted Flour
Spelt is an ancient wheat that is extra fun to use for flatbreads because of how extensible it is. The dough doesn’t need much liquid and it’s supple and easy to roll out. The flour in this recipe is sprouted so it has the characteristic spelt nuttiness but is a touch sweeter. Sprouting wheat makes the nutrients more available for absorption. The type of sprouted spelt flour used in this recipe is “high extraction” which means the flour has been sifted to be about halfway between white and whole grain flour.
If you’d like to use different wheat varieties or milling extraction levels, add the water in the recipe slowly even though most other flours will actually need more water. The target dough consistency is hand kneadable, which is dry enough so that it’s easy to transfer the dough to a frying pan or baking stone. I find it helpful to let the dough rest about 10 minutes after the initial mixing before trying to knead it. The flour hydrates a bit more and you get a more accurate assessment of whether you should add a bit more flour or water.
The recipe instructions explain how to cook the flatbreads on the stove in a cast iron pan or in the oven on a baking stone.
Spelt Flatbreads with High Extraction Sprouted Flour
These flatbreads are made with flavorful high extraction sprouted spelt flour. The dough is easy to roll out and fries up in just a few minutes each side. Enjoy these breads for sandwiches or dipping in hummus, olive oil, lentil stews and more.
Ingredients
Instructions
Mixing and Fermentation
Stovetop Cooking
Oven Baking
Serving and Storing
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Shopping List
Sprouted Spelt High Extraction Flour
Sourdough Starter (Dry)
Danish Dough Whisk — Large
Stainless Steel Mixing Bowls — Set of 3
$39.99JK Adams Wooden Patisserie Rolling Pin
$42.00FibraMent Oven Baking Stones
Spelt Flatbreads with High Extraction Sprouted Flour