Love bread, but looking for a more wholesome option? We’re right there with you. This recipe calls for spelt, one of the ancient grains mentioned in the bible. Nutritionally, spelt far surpasses wheat. A low-glycemic grain that’s high in soluble fiber, spelt is easy to digest and makes you feel full. It is also rich in iron, vitamin B and minerals like zinc and magnesium and helps prevent digestive diseases and lowers lipids. Keep in mind that spelt contains gluten and is therefore not suitable for people on a gluten-free diet, but this bread also comes out beautifully with gluten-free flours. Photo by Eitan Vaxman.
- 2¼ pounds spelt flour, or for a gluten-free version: a combination of quinoa flour, corn flour, chickpea flour and millet flour
- 1 tablespoon sea salt
- ½–1 cup olive oil
- 2 cups water
- Optional Flavor Combinations
- 1 cup carrots, grated
- 1 onion, chopped
- 1 teaspoon za’atar
- 2 cups parsley and/or cilantro, chopped
- 1 green onion, chopped
- ½ cup olives, pitted and chopped
- 1 teaspoon oregano
- Optional spices: 1 teaspoon turmeric or 1 teaspoon coriander seeds, crushed
- Olive oil or coconut oil for pan
- Combine flour, salt and ½ cup olive oil in a large bowl. Add any desired additions and spices for flavor combinations. Add the water gradually, kneading until it comes together as a dough (if you use gluten-free flours, it will be sticky). Let the dough rest for about 2 hours (or prepare the night before and let rest overnight in the refrigerator).
- Take handfuls of dough and make balls (about 3½ ounces each, if you’re using a scale). Heat a drizzle of olive oil or coconut oil in a heavy-bottomed pan. Roll each ball out to a thickness of ¾ inch and place in the pan. Cover the pan and let cook for 5 minutes, then uncover, flip the dough and cook for another 2 minutes. Remove from pan and cover with a clean dishtowel to keep warm until serving. Repeat with remaining dough balls.
- Recipe translated by Merav Levkowitz.