Spelt and rye flatbread
Item 1 of 1
- Side
- medium
- 4
- 60 minutes
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
First published in 2015
Ingredients
Metric
Imperial
Spelt and rye flatbread
- 400ml of water, lukewarm
- 10g of dried yeast
- 200g of spelt flour
- 250g of rye flour
- rapeseed oil
- sea salt
SAVE RECIPE
Method
1
In a mixing bowl, combine the lukewarm water with the yeast and leave for 10 minutes
- 400ml of water
- 10g of dried yeast
2
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
3
Separate the dough into four parts and then roll each part out as thinly as possible
4
Place each flatbread on a flat baking tray and bake the bread in the oven for 15 minutes at 170°C/gas mark 3
5
Remove the baked bread from the oven and sprinkle with oil and sea salt before serving
- rapeseed oil
- sea salt
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