Ingredients
| 240 g Nominal wholegrain spelt flour 3-4 g salt 185 g Greek type white yogurt ca. 7 g baking powder 1 TBSP flaxseed oil (From the Barn) fresh herbs (e.g. a sprig of rosemary sprinkle with: sunflower seeds |
How to prepare
Chop the fresh herbs finely (you can replace the rosemary for example with savory or thyme making the bread different each time). Mix all of the ingredients and knead thoroughly. Let the dough bun stand for about 30 minutes (can be longer).
Divide it into six equal parts forming small balls and rolling them flat afterwards (4-5 mm thickness). Finish by sprinkling the flat dough with some sunflower seeds and roll them in.
Bake each side on a dry frying pan for about 3 minutes.
Tip: The flat bread can serve as a fantastic side dish to a salad, or stewed vegetables etc.
