Spelt Flour Recipes

Sourdough spelt bread with a sourdough starter (low …

WEBMay 28, 2015 · Day 1: Mix 100 g (2/3 cup + 1 tbsp) spelt flour and 100 ml (1/3 cup + 1 tbsp) lukewarm water in the jar/bowl. Mix it until it is a …

Rating: 4.8/5(4)
1. The process takes about a week. It is important that you stir the sourdough starter every day in the morning and in the evening and if possible also once during the day.
2. Day 1: Mix 100 g (2/3 cup + 1 tbsp) spelt flour and 100 ml (1/3 cup + 1 tbsp) lukewarm water in the jar/bowl. Mix it until it is a smooth mixture. Put the bowl in the kitchen with a damp tea towel over it.
3. Day 2 and 3: Stir the mixture through in the morning and in the evening (and during the day if possible).
4. Day 4: At this point, you should see some air bubbles in the mixture and it smells a bit sour. If this is not the case it is possible that the process takes a little longer, you can just continue with the process for about 2 more days. It is also possible that the mixture smells really sour and bad, then it has gone wrong and you have to start over, unfortunately.

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Spelt Indian Flatbread EatingWell

WEBApr 18, 2024 · Heat a large cast-iron skillet, heavy skillet or griddle over medium-high heat. Add one bread and cook until small bubbles appear, …

1. Combine flour and salt in a large bowl. Add 1 tablespoon oil and mix with your fingers until crumbly. Slowly add water and mix until the dough just comes together. If the dough doesn't come together easily, mix in up to 2 tablespoons more water. Knead on a lightly floured surface until the dough is smooth and no longer sticks to your fingers, about 2 minutes. Cover with a damp cloth; let rest for at least 15 and up to 30 minutes.
2. Divide the dough into 8 balls and cover with a damp cloth. Lightly flour a rolling pin and a clean work surface. Flatten 1 dough ball and roll it out, picking it up and rotating it to make sure it isn't sticking, until very thin and about 5 inches in diameter. Transfer to a lightly floured baking sheet and loosely cover with plastic wrap or a towel. Repeat with the remaining dough, spacing the breads on baking sheets so they don't touch.
3. Heat a large cast-iron skillet, heavy skillet or griddle over medium-high heat. Add one bread and cook until small bubbles appear, 30 seconds to 1 minute. Flip, then brush the top side with a little of the remaining oil and cook until lightly puffed, 30 seconds to 1 minute more. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining breads, stacking and covering them as you go to keep them warm and pliable.

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