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EatSmarter exclusive recipe

Spelt Flatbreads

with Sea Salt
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Spelt Flatbreads

Spelt Flatbreads - Homemade flatbread steals the show!

Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
476
calories
Calories
0
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Ingredients

for
4
pieces
9 ounces
9 ounces
1 pinch
1 teaspoon
1 teaspoon
½ cup
1 tablespoon
1 teaspoon
coarse Sea salt
Preparation

Kitchen utensils

1 Hand mixer, 1 Tablespoon, 1 Small pot, 1 Mixing bowl, 1 Kitchen towel, 2 Baking sheets, 1 Parchment paper, 1 Teaspoon, 1 Measuring cups, 1 Brush, 1 Kitchen scale

Preparation steps

1.
Spelt Flatbreads preparation step 1

Mix together flour, dry yeast, sugar and salt in a mixing bowl.

2.
Spelt Flatbreads preparation step 2

Heat milk and 250 ml (approximately 1 cup) water in a pot until lukewarm, then pour over the flour mixture and knead thoroughly with the dough hook of a hand mixer until smooth.

3.
Spelt Flatbreads preparation step 3

Cover the dough and let rise in a warm place until doubled in bulk, about 1 hour.

4.
Spelt Flatbreads preparation step 4

Knead the dough again with your hands, divide into 4 portions and shape it into flat rounds.

5.
Spelt Flatbreads preparation step 5

Lay rounds on 2 baking sheets lined with parchment paper. Brush evenly with oil and sprinkle with sea salt.

6.
Spelt Flatbreads preparation step 6

Bake sheets successively on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown, about 20 minutes. Let cool slightly before serving.

Health information

Exact nutritional values of this recipe  
Nutritions
1 piece contains
(Percentage of daily recommendation)
Calorie476 kcal(23 %)
Protein13 g(13 %)
Fat5 g(4 %)
Carbohydrates92 g(61 %)
Sugar added1 g(4 %)
Roughage6.5 g(22 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.3 mg(21 %)
Folate64 μg(21 %)
Pantothenic acid1.2 mg(20 %)
Biotin6 μg(13 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C1 mg(1 %)
Potassium356 mg(9 %)
Calcium61 mg(6 %)
Magnesium61 mg(20 %)
Iron2.9 mg(19 %)
Iodine3 μg(2 %)
Zinc3.4 mg(43 %)
Saturated fatty acids1.3 g
Uric acid115 mg
Cholesterol4 mg
Development of this recipe:
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