Sprouted flatbread

This recipe takes me back to a very ancient time. If you have read The Red Tent by Anita Diamant, then maybe you know what I am talking about. The story takes place before Christ, and I imagine this was the bread the women ate slathered in honey during their menses, or what the family took on their long trek from Haran to Caanan.

Like the book, this flatbread is very special to me. It is small, versatile, and slightly flaky, which is why I love it so much. You can make it sweet by spreading raw butter and honey on them (my personal favorite) or savory by topping it with avocado, fish, chicken salad, or pairing it with your favorite soup. The possibilities are endless!

If sprouted spelt flour isn't your jam then sprouted whole-wheat works well too. I personally haven't yet tried a gluten free version but I'm sure you can do it. I just recommend doing a little research to see if your preferred flour is a 1:1 substitute. If it works out, I'd love to know!

Recipe:

Makes 3 small flat breads

What you will need:

• 1/2 cup of sprouted spelt flour (or your preferred flour) - you will also need some for dusting so keep the bag handy

• 1/4 cup of water

• 1 teaspoon of melted ghee (or your favorite cooking oil) - you will also need extra for the pan

• Pinch of salt

• An optional blend of a spice or herb you love - see note below*

• Small bowl

• Fork

• Small plate or cutting board

• Pan - Cast iron is great for this recipe but any pan will do.

• spatula

Instructions:

In your small bowl add your flour, salt, optional spice/herb, melted ghee and stir with a fork. Next add your water. Stir slowly until the water is fully absorbed and there is only a small amount of dry flour left. Do not over stir.

Dust the clump with a bit of dry flour and then separate into 3 rolled balls - do not over roll them. Dust your small plate with flour and place one ball onto the center. At this point, you will want to flatten and then flip until you have a flat pancake that is approx. 4 inches round. Dust with dry flour between flips if it becomes sticky. Do not to over kneed the dough.

Next, season your pan with oil or ghee and turn the stove on high heat. Once the pan is warm turn it down to medium and place your dough on it. You will know it's time to flip when you see small bubbles forming and the back turns golden brown with smaller patches of darker brown - not burnt.

Repeat the process with the rest of the dough. These flatbreads are best when served right off the stove. They can also be enjoyed later that day or the next, I just recommend warming them before eating. They do get harder over time, so don't wait too long to enjoy them!

Notes:

* For the optional spices, I have used rosemary, thyme, garam masala, cinnamon, coriander, fennel, vanilla and many others and they all taste great. The measurements depend on the spice/herb you are using and your preference. I recommend starting with a small amount in the beginning if you are unfamiliar with the herb/spice.