adapted from Baked the Blog
1 1/2 cups water
1 cup active leaven
1/4 cup olive oil
4 cups integral spelt flour
1 1/2 tablespoon honey
2 teaspoons salt
Pour water into a large bowl and dissolve honey, then leaven. Add olive oil, stir and add 4 cups flour. Stir with a Danish dough whisk to form a shaggy dough, then allow to rest. Perform 3-4 stretch and folds (quarter turn the bowl, to raise and fold once from each side), separated by about 10 minutes, to build up structure. After the final series, ferment dough for 6-8 hours.
Scrape dough out onto nonporous surface. Divide into 16 pieces. Smooth each into a ball.
Preheat a skillet to medium with olive oil. Using arrowroot flour on the surface, roll each ball out to create a flatbread.
Cook in the heated skillet and oil until bubbly, flip and remove when second side is completely baked.
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