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Spelt flatbreads Orient
Ingredients
- 240 g Nominal wholegrain spelt flour
- 185 g Greek-style yoghurt
- 7 g baking powder
- 3-4 g salt
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp whole coriander
- 2 tbsp black sesame seeds for sprinkling
For this recipe you need the following products:
Directions
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Crush the spices and salt in a mortar and mix with the flour and baking powder. Then add the remaining ingredients. Knead into a smooth dough and let it rest for about 30 minutes.
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Divide the dough into six regularly shaped pieces. Shape each into a ball and roll it out into a 4-5 mm thick flatbread. Sprinkle one side with the black sesame seeds and roll the seeds in. Bake in a heated frying pan either heavy or cast iron, almost dry, for 3 minutes on each side. The flatbreads are best fresh. Keep those that not eaten immediately in a dish towel. Flatbreads serve as an interesting side dish not only with autumn soups such as pumpkin or courgette soup, but also with steamed vegetables or Indian recipes and curries. The spices give them a distinctive flavour.
