Za'atar Spelt Flour Flatbread
Recipe by Isra Al-Salem
Ingredients
5
Time
45m
Serves
2
This simple whole grain flat bread is made with spelt flour - an alternative to wheat that is low in gluten. It contains essential minerals; zinc, iron, and magnesium. It’s beneficial for heart and bone health, and preventative against osteoporosis. It promotes healthy blood circulation, aids constipation, lowers LDL cholesterol, supports healthy hormones and the development of tissue formation. Spelt flour is a great substitution to wheat and for those who aren’t celiac, but prefer to consume less gluten found in conventional wheat.
Snack
Side
Ingredients
2\3cup
Spelt Flour
1/2tsp
Himalayan Pink Salt
4Tbsp
Lukearm Water
1Tbsp
Za'atar
1Tbsp
Extra-Virgin Olive Oil
Instructions
1
Mix spelt flour, za’atar and salt together, then slowly add water little by little until you can form a smooth ball of dough. Use your hands or a mixer.
2
Allow for the dough to sit in a bowl, preferably covered (with a clean kitchen towel) for approximately a half and hour.
3
Divide the dough into 2 equal parts, forming them into large balls.
4
Flour your surface, and roll each ball out into a flat thin circle.
5
Place a flat or crepe pan on high heat, brush the pan with olive oil, and place one flat bread at a time on the pan, cooking each side for about half a minute. Flip and repeat on the other side.
6
Remove the flat bread, place it on a cutting board, cut it into desired triangular shapes, and then cover with a clean kitchen towel.
7
Tip: In order to avoid the bread from hardening, lightly brush it with a butter of your choice and stack flat bread pieces one on top of the other before wrapping them into the towel.
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More Recipes by Isra Al-Salem
Isra Al-Salem is a Toronto-based clinical holistic nutritionist, recipe developer, and international wellness expert. She has been a consultant in the health and wellness industry for the past 6 years. She has worked with wellness start-ups, restaurants, and culinary businesses to develop recipes and menus that are appetising and nutritious for various health conditions and a range of diverse palates. She is also a food photographer, stylist, and yoga, meditation and Barre instructor.
