Spelt and Herb Flatbread

Spelt and Herbs & Spices Flatbreads

mixing flour.jpg

This is absolutely delicious, I love it with feta cheese crumbled on the top! Or with rocket leaves, a tiny little tomato and avocado. But you can just eat them on their own as the masala mix and fresh herbs make this recipe.

Spelt is pungent, heating, light and dry, so it has an effect on all doshas, its great for Kapha, ok for Pitta and ok for Vata in smaller quantities.

Spelt is a grain that is descended from wheat, and it has a mild, nutty flavor that is comparable to wheat. Although spelt contains gluten, it has less than whole wheat or white flour. As a result, substituting spelt flour for white flour can make baked goods more digestible for people with a sensitivity to gluten.

Ingredients

  • 1 Cup of spelt flour 
  • Half a cup of plain yoghurt
  • Half a teaspoon of baking powder
  • 1 Tablespoon of your dosha Spice Masala 
  • 3 Tablespoons of all fresh herbs, dill, coriander, chives, rosemary. I love to use a mixture of different herbs. Chopped finely.
  • Ghee for cooking and spreading

Directions

Combine the flour, baking powder, and masala mix then stir in the yoghurt and fresh chopped herbs mix until the dough comes together, then turn out onto a clean, lightly floured surface and knead until the dough becomes elastic like, this takes about 3 minutes.

Put the dough into a bowl, cover and let it rest for 30 mins 

Divide the dough approx 6 balls and roll them out on a floured board, making thin flatbread circles.

Heat a heavy pan with the ghee and add your flatbread,  when it starts to bubble and go a little brown, turn it over, you need about 2 to 4 mins depending on your heat to cook through. Add extra ghee to each flatbread.

Serve warm and brush the flatbreads with ghee if needed and sprinkle some extra masala mix over the top.

I love these on their own as well xx

Linda Bretherton
www.lindabretherton.com

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