JENNY EDEN COACHING

Spelt Flatbread with Orange, Raisins & Fennel

 

Spelt flatbread

 

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.

 

Enjoy!

 

 

Ingredients:

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

 

 

Method:

  1. 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.
  2. Add all of the remaining ingredients to the bowl and mix the dough until soft and sticky.
  3. Using your scraper fold the dough in the bowl for about 1 minute.
  4. Let the dough rest in the bowl for about 1 hour at room temperature.
  5. Divide into even portions and shape into rounds.

Rest them, seam side down, and lightly covered for about 20 minutes.

  1. Hand stretch the dough into flat ovals.
  2. Cook on a dry griddle over medium heat for 1 ½ to 2 minutes on each side until slightly charred.
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