Spelt Flat Breads

In a large mixing bowl, mix instant yeast and warm water until yeast dissolves. Slowly stir in 1 cup of the spelt flour until evenly combined and smooth. Cover with plastic wrap. Let dough rise for 30 minutes.

After dough has risen, uncover. Mix in salt, vegetable oil, and remaining flour.

Flour a clean work surface and knead dough until it is soft and doesn’t stick to your fingers. Intermittently add flour to the surface as needed to prevent excessive sticking.

Grease a large bowl with vegetable oil. Place dough inside, cover, and let rise undisturbed for 1 hour.

Divide dough into 8 equal pieces without overworking the dough. Gently flatten each piece into a 5-inch-wide circle.

Arrange dough circles on your clean surface or on a baking dish and lightly sprinkle each piece of dough with spelt flour. Loosely cover with a towel and let rise for a third time for 30 minutes.

Preheat oven to 500ºF. After dough has risen and oven is up to temperature, place dough on an oiled baking sheet or on a baking stone (see note below).

Bake dough for 6–8 minutes or until they puff up and are golden brown. Remove flat breads from oven and serve warm or at room temperature.

Note: If using a baking stone, place it in the oven before turning it on and heat it with the oven.