Whole Grain Spelt Flat Bread with Sourdough Starter
Our new sourdough starter worked out perfectly for flat bread with tonight's hummus dinner. I made the dough in the morning and let it ferment/rise until 4 p.m. when I folded it gently then divided it into balls and flattened them for individual flat breads. They were light, fluffy with a mild flavor.
Categories: Dinner
Ingredients:
- 300 grams Active Starter
- 920 grams Whole Grain Spelt Flour
- 480 grams Filtered Water
- 4 TBL Olive Oil
- 1 TBL Sea salt
- 2 tsp Raw Sugar
Directions:
Mix the Dough
In a large bowl, combine starter, water, oil, and sweetener (if using). Stir in spelt flour and salt until a rough dough forms. It should be soft and pliable, not sticky.
Let it rest 20–30 minutes, then knead lightly or fold gently a few times until cohesive.
Bulk Fermentation
Cover the bowl with a cloth or loose lid. Let rise at room temperature until puffy and increased in volume (not necessarily doubled).
This takes about 4–6 hours at 72–75°F, or overnight in a cooler kitchen.
Divide and Shape
Turn dough out onto a lightly floured surface. Divide into 16 equal pieces (about 110–115g each).
Roll each piece into a ball, then flatten into ¼-inch thick rounds.
Place on floured parchment or a clean towel. Cover and let rest 30–60 minutes.
Bake
Preheat oven to 475–500°F
Bake for 5-7 minutes
Storage:
Cool completely before storing. Keep in a sealed bag at room temperature for 2–3 days, or freeze for longer storage.