Flatbread Recipe With Spelt & Rye

This flatbread recipe from Christoffer Hruskova contains both spelt and rye flour and is not unleavened as it contains dried yeast. This flatbread would be perfect with a good lump of soft cheese

Ingredients

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Spelt and rye flatbread

400ml of water, lukewarm
10g of dried yeast
200g of spelt flour
250g of rye flour
rapeseed oil
sea salt

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In a mixing bowl, combine the lukewarm water with the yeast and leave for 10 minutes

400ml of water
10g of dried yeast

Mix in both of the flours until a smooth dough forms. Leave the dough to rest for 20 minutes

200g of spelt flour
250g of rye flour

Separate the dough into four parts and then roll each part out as thinly as possible

Place each flatbread on a flat baking tray and bake the bread in the oven for 15 minutes at 170°C/gas mark 3

Remove the baked bread from the oven and sprinkle with oil and sea salt before serving

rapeseed oil
sea salt

First published in 2015

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Christoffer Hruskova

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.