Spelt Flatbread with Orange, Raisins & Fennel
Have you tried spelt yet? Spelt is an ancient grain (9000 years old!) and contains more fiber, protein and B vitamins than wheat and even has immunity-boosting properties. While not a gluten-free grain, it does contain less gluten than wheat and wheat derivatives. It has a sweet and nutty taste similar to barley but when made as a flour as used in this recipe, it has a very similar flavor profile to wheat. So grab your spelt flour (or make your own!) from Whole Foods and get going on this yummy recipe.
250 g. unbleached all-purpose flour
250 g. spelt flour
375 ml. (10 ozs.) water
30 ml. extra-virgin olive oil
10 g. (1 ¾ tsp.) fine sea salt
4 g. (1 ¼ tsps.) instant yeast
1 g. (1/8) tsp. baking soda
1 tbsp. orange zest
1 tsp. fennel seed, toasted & crushed
1/3 cup golden raisins
- In a large bowl, mix the spelt flour water and yeast together with a bench (dough) scraper to combine. Cover and allow the dough to ferment for 30 minutes.
- Add all of the remaining ingredients to the bowl and mix the dough until soft and sticky.
- Using your scraper fold the dough in the bowl for about 1 minute.
- Let the dough rest in the bowl for about 1 hour at room temperature.
- Divide into even portions and shape into rounds.
Rest them, seam side down, and lightly covered for about 20 minutes.
- Hand stretch the dough into flat ovals.
- Cook on a dry griddle over medium heat for 1 ½ to 2 minutes on each side until slightly charred.
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