By Melanie Albert, Nutrition and food expert, author, speaker. Founder & CEO, Experience Nutrition Group
A few years ago I discovered that I was sensitive to gluten (the protein in grains like wheat, barley and rye). By exploring different grain flours, I’ve found that I’m not sensitive (no hives, no bloating, no headaches) to the Organic Sprouted Spelt Flour by One Degree Organic Foods. During the last few months, I’ve traveled with this flour and have made organic flat bread with 15 pounds of it. Have fun making your own flatbread.
Organic Sprouted Spelt Flatbread Recipe
· What You Need
o ¾ cup hot (not boiling) water
o 1 TBS dry yeast
o ½ TBS honey
o 2 TBS organic olive oil
o 2 cups organic spelt flour
o ½ tsp sea salt
· Simple Steps
o Pre-heat oven at 450 degrees
o Put 1 TBS dry yeast into ¾ cup hot water, add ½ TBS honey and ½ TBS olive oil. Let it sit for about 10 minutes
o Put 2 cups sprouted spelt flour in bowl with ½ tsp sea salt
o Add the water with yeast into the flour
o Blend with a fork a few minutes, then knead with your hands another few minutes. Only knead for about 4-5 minutes total. Otherwise the flatbread will be tough. If the dough is sticky, add more flour. If it’s dry, add more water
o Split the dough in half. Place 2 balls of dough into a bowl which has coated with organic olive oil, and cover for about 2 hours (to rise)
o Again, split the dough into 2 sections and spread it onto a pizza brick or silicon sheet with your hands
o Bake for 5 minutes, check it, bake for another 5 minutes
o Enjoy your flat bread with olive oil and/or balsamic vinegar, or just plain
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