I love using this bread recipe for Friday night pizzas, crackers and as a host for several different toppings that can be served to drop in guests. After the first rise the dough can frozen in batches and pulled out and dressed for a variety of events.
Ingredients (makes 3-4 flatbreads)
- 2 1/2 cups light spelt flour
- 1 cup whole spelt flour
- 1/4 tsp sea salt
- 1 tbsp crushed rosemary (or other herb of your choice)
- 1 cup lukewarm water
- 1 1/2 tbsp dry active yeast
- 3 tbsp olive oil
- Mix flours, salt and rosemary together.
- Dissolve the yeast in 1 cup of lukewarm water, add the flour mixture and stir in with the oil.
- Continue stirring until you have a uniform texture, then start kneading by hand in the bowl, or on a clean surface. Knead for about 5 minutes.
- Place dough in to the oven on the middle rack. Do not turn the oven on. Place a baking pan on the lowest rack in the oven and fill it with boiling water. Close the oven door and let the dough rise for about an hour or until the dough has doubled in bulk.
- Divide the dough into 4 portions. If using immediately, cover with a damp cloth until used, else place in storage containers and freeze for later.