Spelt Unleavened Bread



  • 2 cups (500ml) wholemeal spelt flour
  • ¾ cup (180ml) hot (not boiling) water – bottled or filtered
  • 1 tsp (5ml) salt
  • 1 tsp (7.5ml) Baking Powder (optional)
  • 3 ½  tbsp (50g) Olive Oil
  • (¾ cups (185ml) almond milk – can be used instead of water)


  1. Mix ingredients in a bowl (mix dry ingredients first)
  2. Add flour to a surface
  3. Knead until all the ingredients are well blended and it forms a good dough
  4. Let it rest at room temperature (18° to 25°) for 30 minutes
  5. Divide dough into 9 or more parts
  6. Using a rolling pin flatten dough like a tortilla
  7. Cook in a hot skilled pan

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