The words simple and bread rarely seem to go together for me, but that is what happened with this recipe. Add delicious and it is even better!
This recipe is from a recent Eating Well magazine article. I’ve posted a soup and bread combination from the same article recently. This bread recipe is paired with a Winter Vegetable Dal recipe, which we haven’t tried yet, but we’ve used this bread in other ways.
I’m not good with rolling pins, so I decided to use our tortilla press. It worked well for me, but I know I need to get some rolling-pin practice!
Spelt Indian Flatbread
1 ½ cups spelt flour or whole wheat flour
½ teaspoon salt
2 tablespoons olive oil, divided
¼ cup plus 1 tablespoon water, more as needed
Mix the flour and salt in a large bowl. Add one tablespoon of olive oil and mix it into the flour until “crumbly.” Add the water slowly and mix until a dough comes together. Add a little more water, if needed.
Knead the dough until it is smooth and does not stick to your fingers. Form into a ball and place in a small bowl. Cover the dough with a damp cloth and let it rest for 20 – 30 minutes.
Once it has rested, divide the dough into 8 and roll them into small dough balls.
Two options: rolling out the dough or using a tortilla press.
Rolling Method (I have not tried this method, so I will quote the article)
“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.”
Take out your tortilla press and cut enough plastic wrap to cover the press. Take one of the dough balls, place it in the press and press down until it is thin. Continue with each dough ball until you cook them using the method below.
Heat a large cast-iron skillet over medium high heat. Once it is hot, add one of the flatbreads and cook until small bubbles appear (less than a minute). Flip and brush it with some olive oil and cook for another 30 – 60 seconds. Transfer to another plate and cover to keep warm and continue with the rest of the bread.
Enjoy these as you would any flatbread! These are great with soup and with hummus. I might try mini-pizzas with this bread too.