by Melanie A. Albert, intuitive cooking expert, author, speaker, Founder & CEO Experience Nutrition Group, LLC
This weekend I’m cooking the Final Project for the Plantlab Culinary Cooking Course and will be sharing recipes and culinary techniques with you in my blog. The menu for my project is inspired by our local Arizona farmers produce and our winter citrus season. The menu:
Arizona Winter Harvest Menu
- Roasted Carrot Soup. Orange Braised Leeks.
- Sprouted Spelt Flatbread. Arizona Winter Roasted Veggies. Pistachio Pesto. Almond Bechamel Sauce
- Sweet Chocolate Chickpea Crepe. Seared apples and pears. Arizona Citrus Marmalade.
- Root Matcha Latte. Chicory and Dandelion Root Matcha Latte.Cashew Milk. Cinnamon. Cardamom. Nutmeg. Cloves.
Sprouted Spelt Flatbread
Today, I prepared the second course, the flatbread. It starts with a sprouted spelt flatbread. Over the last few years of culinary, I’ve learned some simple, important tips that I’ll share with you in the blog today.
- 4 cups sprouted spelt flour
- 1.5 cups lukewarm water
- 1 tbsp active dry yeast
- 1 tsp sea salt
- ½ tbsp honey
- 1 tsp organic extra virgin olive oil
Activate the Yeast
- Pour warm water in a bowl. Check to be sure the temperature is 110-115 degrees Fahrenheit. The correct temperature is key to activating the yeast.
- Add the yeast, honey, and olive to the water.
- Mix with a wooden spoon to dissolve all ingredients. Do not use a stainless steel spoon or fork, which may negatively interact with the activation of the yeast.
- Set aside to activate for about 20 minutes. The liquid will foam when activated.
Make the Dough
- Place spelt flour in a large bowl.
- Make a well with your hand in the flour and add the water with yeast.
- Mix to combine ingredients with wooden spoon.
- Gently knead for about 2 minutes.
- Form dough into a ball.
- Grease a bowl with olive oil and put the ball of dough into the bowl to rise in a warm place, covered with a towel, for about 2 hours.
- Once the dough has risen, split into 2 balls, place back into the bowl and rise for another 2 hours.
- Once the dough has risen this second time, place half of the dough onto a floured surface (I use parchment paper).
- With your hands, form dough into desired size and shape.
- Cover dough with another layer of parchment paper.
- With a rolling pin, roll dough about ¼ inch thick, then make a small ridge around the edges to hold in sauce and ingredients.
- Move flatbread to pre-heated pizza stone.
I look forward to sharing the next steps with creating my beautiful and tasty Arizona Winter Veggie Flatbread.
If you’re interested in additional recipes and culinary techniques and tips, my book, “A New View of Healthy Eating” is available!