September 22, 2014

Spelt Flatbreads

Flatbreads are found in many forms in different cultures all over the world, and consist of a simple mix of flour, water and salt, flattened into thin dough. While preparing and cooking the flatbreads, I imagined myself working at a street food stall somewhere in the Middle East or Asia, with flour all over my kitchen, the steaming hot skillet on the hob and the breads piling up on the side. Back to the reality of my own kitchen, I found these fantastic as the base for a lunch or dinner. The flatbreads are versatile and can be used a bit like a pizza base, with toppings, or rolled into a wrap/sandwich. I opted for two different toppings. The first had a base of ricotta and top cherry tomatoes with olive oil and seasoning and rocket leaves. The second consisted of sautéed courgettes and pine nuts. Only a few examples of what you could have them with.

Happy cooking!

Spelt Flatbreads – makes 10
•300g spelt flour
•A pinch of salt
•200ml water

1.Mix the flour and salt in a large bowl and make a well in the middle. Add the water and mix until you form a ball of dough.
2.Knead the dough on a floured work surface for about 10min, then place in an oiled bowl for about 30min.
3.When ready to cook the flatbreads, divide the dough into 10 smaller balls. One by one, using a rolling pin, flatten them into a thin circle on a floured work surface, then pass them from one hand to the other to shake off the excess flour. Heat a skillet or griddle pan on a high heat. Place one flatbread in it. Cook for about 20-30sec, then flip it over with a spatula and cook for another 20-30sec. Set aside on a plate and repeat until all the flatbreads are cooked.

Pains Plats d’Epeautre – pour 10 pains
•300g de farine d’épeautre
•1 pincée de sel
•200ml d’eau

1.Mélanger la farine et le sel dans un saladier et y creuser un puits. Ajouter l’eau et mélanger jusqu’à l’obtention d’une boule de pâte.
2.Pétrir la pâte sur un plan de travail fariné pendant une dizaine de minutes, puis placer dans un bol huilé, couvrir et laisser reposer 30min.
3.Lorsque vous êtes prêts à cuire les pains, diviser la pâte en 10 petites boules. Une à une, à l’aide d’un rouleau à pâtisserie, les étaler en un cercle fin, puis prendre un cercle à plat dans la main, et le faire passer d’une main à l’autre pour enlever l’excès de farine. Faire chauffer une poêle en fonte à feu chaud. Mettre un pain plat dedans. Le faire cuire 20-30sec, puis le retourner avec une spatule et le faire cuire encore 20-30sec. Mettre de côté sur une assiette, et répéter jusqu'à ce que tous les pains soient cuits.

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