Sprouted Wheat Flatbreads
A traditional flatbread is made from dough that contains flour, water, and salt that is rolled into a flat, round shape. Its baked on a stove top and ready to eat in minutes. Flatbreads have been around for thousands for years. In Mexico, it’s the tortilla. In Scotland, it’s oatcakes. In America, it’s the Johnnycake. In Norway, it’s flattbrod. China calls it po bin, and India has the chapatti. The names and grains may be different in other parts of the world, but the basic ingredients and cooking method are the same. Other optional ingredients can be incorporated into the dough such as curry powder, diced jalapeños, chili powder, freshly ground black pepper, and olive or sesame oil. Roll it out to either paper thin or an inch in thickness and then bake on a hot surface.
This is a simple recipe that anyone at home can use. We normally serve our flat breads topped with the any of following:
• Grilled salmon and pickled cucumber
• Caramelized red onions, freshly sliced pears, and aged balsamic vinegar
• Goats cheese, figs, and arugula
• Shredded BBQ chicken, kale, and green onions
• Sautéed spinach and fried eggs
• Shrimp, pesto, black grapes, and Parmesan cheese
• Scramble eggs, diced tomatoes, and mushrooms
• Taco seasoned fish with black beans, red onions, bell peppers, and sour cream
The list is endless. I’m sure whatever you decide to top your flatbreads with, they will be amazing.
Sprouted Wheat Flatbreads
Makes 6 flatbreads
Ingredients:
1 cup sprouted wheat flour
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper (or curry or chili powder)
1 tablespoon olive oil
6 tablespoons hot water
How to Make:
You will also need one electric mixer, a clean tea towel, a griddle or skillet, a rolling pin, and olive oil spray. Sieve the flour and salt together over a large mixing bowl. Add the black pepper and liquid. Mix together using your electric mixer for two minutes until you have a soft elastic and slightly sticky dough.
Remove the dough from your mixer and lightly flour your work table. Divide the dough into six even pieces, and roll into balls. Cover the balls of dough with a damp clean tea towel and allow to rest for 15 minutes.
Turn on your griddle or use a heavy bottomed skillet over a medium heat. Roll out each dough ball to 6 inches in diameter. Lightly spray the griddle or skillet with the oil. Add one rolled out dough circle at a time. Cook the flatbread for 30 seconds on each side. Repeat with the remaining dough until you have six, hot flatbreads. Eat while warm with your desired topping.