A modern version of the iconic flatbread, made with semi-brown spelt flour, known as light spelt, that produce off-white breads with an aromatic crust.
- 500 g light spelt flour
- 500 ml buttermilk / kefir / yoghurt, brought up to room temperature
- 250 g strong white flour
- 250 g white spelt flour / white wheat flour, t550
- 175 ml lukewarm water
- 30 g nigella seeds / onion seeds
- 25 g yeast
- 15 g salt
- 15 g sugar
- Warm water for washing
Put yeast, sugar and one tablespoon of flour in the warm water. Stir and leave to rise, about half an hour depending on the heat in the kitchen. Sift the flour into a bowl, add yeast mixture and buttermilk, kefir or yoghurt, knead for 10 minutes until the dough is no longer sticky.
Leave to rise for an hour, degas. Leave for a second hour, degas.
Divide into 12 balls, around 140 grams each, leave for ten minutes. Shape with palm of hand into long teardrops. Place on trays covered with greaseproof paper. Cut squares into the dough. Wash with warm water, dress with nigella or onion seeds, cover and leave for an hour.
Preheat oven to 240°C.
Bake until the breads have puffed and turned a red-brown colour, about 12 minutes.