I just tried your recipe and had to add a tablespoon more yogurt, probably because the climate is dryer today. This turned out fantastic. I tried it with and without the oil. I also saw another video where they slathered it in a butter/garlic/parsley mixture after it came off the pan so I did that too and added some coarse sea salt flakes crumbled up. Wow! Took a piece of it up to my husband's workshop so he could try it and he LOVED it. Very grateful to have someone familiar enough with spelt to do all the experiments so I don't have to. You rock!
Fabulous, weather and temperature can affect the texture, a good idea is eyeballing and adjusting. Happy hubby is a bonus too! You're welcome, I am really thrilled you love my recipes. I am always trying new things!
Awesome. Exactly what I was looking for today. I've also seen minced garlic, salt and herbs added with the olive oil, but it's been a long time and using AP regular flour when I did that. I'll try this for dinner tonight.
I mixed spelt with pb and honey and dates (pieces) a lil date water and salt instead of bp for dough. Then mixed a can of sauce with corn and the corn I lathered in gs oil then mixed with the sauce. It turned out like a cookie... With tomato sauce and corn on top. It is really good and going back in the oven to cook longer.
Been trying a number of flat bread versions. This one if the best I’ve made. I used a bit more yogurt, about 1 cup flour to 0.6 of a cup, baking powder and a little salt 👍👍👍
In Scotland, many of us make Bannocks which consist of three ingredients... Beremeal, Buttermilk, and Bicarbonate of Soda. The whole process is very quick. I've often added Spelt as that gives the Bannocks a lighter texture.
@@SueMareeP Beremeal is one of the original forms of barley, and tastes delicious. It's now only really grown on the Orkney islands, but still easy to get.
Can you use sprouted spelt flour? I just bought my first bag and am not familiar with the differences in spelt flour. I'm diabetic and looking for better options. Thank you for sharing! 🙂🤩
Hello, i have never baked with sprouted spelt. From what i have read it should perform like wholegrain spelt. Maybe just adjust the yoghurt if needed as it may absorb more liquid. I have another wholegrain flatbread without yoghurt I’ll send the link separately.
It’s hard to give advice as I haven’t tested it with milk. Yoghurt is really the magic ingredient in this recipe. I have another recipe suemareep.com/3-ingredient-spelt-flatbread-no-dairy-no-yeast/. This is also good not as fluffy though.
I just tried your recipe and had to add a tablespoon more yogurt, probably because the climate is dryer today. This turned out fantastic. I tried it with and without the oil. I also saw another video where they slathered it in a butter/garlic/parsley mixture after it came off the pan so I did that too and added some coarse sea salt flakes crumbled up. Wow! Took a piece of it up to my husband's workshop so he could try it and he LOVED it. Very grateful to have someone familiar enough with spelt to do all the experiments so I don't have to. You rock!
Fabulous, weather and temperature can affect the texture, a good idea is eyeballing and adjusting. Happy hubby is a bonus too! You're welcome, I am really thrilled you love my recipes. I am always trying new things!
Nice job ! This also works well with whole grain spelt.
Wonderful, I will try that too. Thanks 😊
Awesome. Exactly what I was looking for today. I've also seen minced garlic, salt and herbs added with the olive oil, but it's been a long time and using AP regular flour when I did that. I'll try this for dinner tonight.
Perfect, glad you liked it. The added extra sound delicious too. We keep it plain to eat with curries. Thanks for your message.
I love it. You could add herbs or fruit, even chocolate chips.
Thank you. It’s very adaptable!
I mixed spelt with pb and honey and dates (pieces) a lil date water and salt instead of bp for dough. Then mixed a can of sauce with corn and the corn I lathered in gs oil then mixed with the sauce.
It turned out like a cookie... With tomato sauce and corn on top. It is really good and going back in the oven to cook longer.
Wow that’s certainly creative! Well done 👏🏻
Been trying a number of flat bread versions. This one if the best I’ve made. I used a bit more yogurt, about 1 cup flour to 0.6 of a cup, baking powder and a little salt 👍👍👍
Wonderful! I’m glad you found me. Thanks for letting me know your adjustments too.
In Scotland, many of us make Bannocks which consist of three ingredients... Beremeal, Buttermilk, and Bicarbonate of Soda. The whole process is very quick. I've often added Spelt as that gives the Bannocks a lighter texture.
Oh that's interesting. I haven't heard of Bannocks or beremeal. I will have to look them up. Thank you for sharing this idea.
@@SueMareeP Beremeal is one of the original forms of barley, and tastes delicious. It's now only really grown on the Orkney islands, but still easy to get.
I’ll have to see if it’s available in Sweden.
Recepi pl😊
Great video!
Glad you enjoyed it
Your great teacher thx
Oh thanks 😊
Thank you for the recipe I'll give it a try. 👍🤗
+Nina Marie you’re welcome. Enjoy 😉.
Can't wait to give this a go, after you make the bread, just add sauce and cheese and stick it in the oven ?
That’s a great idea 💡
Thank you so very much! From Central California. Blessings Galore😇🙏
+Deanna DeBondt hello sunny ☀️ California. Thank you for your lovely message. Blessings back to you. ❤️❤️
I like the different shapes. Will give this a go. Thanks 🎉
Thanks, i hope you have fun creating!
Sue, Thanks for sharing. WILL make this. EXCELLENT Video....as usual. Aria
Oh how sweet of you. Thank you for your wonderful encouragement. ❤️
Looks great!
Thanks 😊
You remind me of Betzie Johnson with your colorful apron and headband..👍❤️ thanks for the recipe 🥳🥳🥳
Do you mean the fashion designer? 😁👍🏻I’ll have to check her out and refresh my memory😍🥰❤️. Thanks for the lovely comment ❤️👍🏻
Thanks.
You're welcome ☺️
Thank you!
You're welcome!
Excellent
Thank you so much 😀 Did you make them?
This is awesome, how long will it last in the fridge? Can I freeze it?
Oh we never have any leftovers. But i think you can! I would say probably about 2-3 days in the fridge or a few months in the freezer. Enjoy!
both looks good k 👍
+Djurdjica Ivkovic thank you 😊👌🏻
Can you use sprouted spelt flour? I just bought my first bag and am not familiar with the differences in spelt flour. I'm diabetic and looking for better options. Thank you for sharing! 🙂🤩
Hello, i have never baked with sprouted spelt. From what i have read it should perform like wholegrain spelt. Maybe just adjust the yoghurt if needed as it may absorb more liquid. I have another wholegrain flatbread without yoghurt I’ll send the link separately.
+CeeCeeG here’s the other flatbread No Yeast Simple Spelt flatbread: flour, water and oil
czcams.com/video/yk3xT__9qso/video.html
@@SueMareeP thank you!
Would you freeze it before you cook it? As dough? Or as the finished flatbread?
Sorry I haven’t tested freezing as we always eat it all on the day. I think freezing the cooked bread would probably be better.
Would this work with plant based yogurt?
+SHINE ON I haven’t tested it with plant based yogurt but I reckon it could work. If you give it a go let me know how you get on. 😊
Will this work if I use salt instead of baking powder. Prolly not right. I'll look up substitutes rn.
Hmmm not sure I haven’t tried it without
If no yogurt on hand instead can you use milk and how much
It’s hard to give advice as I haven’t tested it with milk. Yoghurt is really the magic ingredient in this recipe. I have another recipe suemareep.com/3-ingredient-spelt-flatbread-no-dairy-no-yeast/. This is also good not as fluffy though.
My spelt bread is always raw in the middle any recommendations?
Maybe try cooking at a lower temperature a little longer on each side.
Would of been nice to see you eat them
Oops sorry about that.
Sometimes I need to save what I cook for dinner!
Looks great!
Thank you 😊