*spelt flour is NOT gluten-free*

Ingredients (makes ~9 flatbreads)

3 cups sprouted spelt flour + more for dusting rolling surface
1 1/2 tsp salt
1 cup + 2 tbsp lukewarm water
1 1/2 tsp quick yeast*

oil (ex. olive, avocado, vegetable)

Method

1. Mix flour and salt together in a large mixing bowl.
2. Make a well in the middle of the flour. Pour in the water and then add the yeast to the water (see notes if not using quick yeast, as it will need to be hydrated in the water before adding either).
3. Stir using a wooden spoon or your hands to bring everything together. Once everything is coming into a dough, kneed for 1-2 minutes, or until the dough becomes a smooth, slightly elastic ball.
4. Remove the dough ball from your mixing bowl so that you can oil the bowl. Return your dough ball to your now oiled mixing bowl, and roll the ball around to coat slightly in oil as well, so as to not form a skin. Cover with a clean dish towel and leave in a warm place to rise for 1 hour, or until the dough has almost doubled in size and is slightly bubbly.
5. Dust a clean work surface and a rolling pin with spelt flour. Divide dough into ~9 balls (divide into 3, then divide each of those into 3 again). One at a time, roll dough until it is quite thin, but not breaking, as it will bubble and rise when cooked. You can also use your fingers to press the dough thinner.
6. Heat a skillet over medium-high heat. Add one rolled out flatbread dough to the dry, heated pan. Allow to cook for 2-3 minutes until the bottom is golden-brown in colour. A good clue to look out for is when the top has formed some nice bubbles (this will also indicate that your yeast has proofed properly). Flip over and cook for 1 minute, or until the other side is golden-brown (this will probably only occur where the bubbles formed) and the dough has been cooked through. 
7. Remove from pan. Wipe the pan with a dry paper towel or cloth to remove any flour from the pan. Repeat cooking steps until all of the flatbread is cooked.

Notes:

1. I repeat, spelt is NOT gluten-free. Spelt is a great substitute for those (like me) who have a wheat intolerance that is unrelated to gluten-intolerance. Spelt actually has much more gluten protein content in it compared to regular wheat, which is why it is great in creating recipes with a god chew, like flatbread or spätzle. 
2. *If you do not have quick yeast, this can be substituted for instant/rapid yeast very easily. If you cannot find quick, rapid, or instant yeast: add the same amount of yeast to your lukewarm water before adding it to the flour mix. Allow to sit for about 10 minutes, or until yeast is puffy (aka hydrated/bloomed/activated). Once activated, you can add the water and yeast mixture to flour and proceed with the recipe as usual.
3. For more flavour, try brushing the cooked flatbread with olive oil, minced garlic, and parsley. If using leftover flatbread, reheat in the oven or a pan for a few minutes
4. I created this recipe specifically to go with my Apple and Lentil Nightshade-Free “Curry”, but it can also be enjoyed with a handful of flavourful dips: Greek Salad, Roasted Red Pepper Hummus, Spinach and Herb Hummus, Spiced Sweet Potato Hummus, Roasted Beet Hummus, Kimchi Hummus, Roasted Beet and Goat Cheese Dip, and Vegan Cashew Tzatziki.
   It is also one of my favourite bases for flatbread pizza, made with Vegan Basil Pesto, fresh veggies, and goat’s milk mozzarella cheese.
   I was told that I have to try this brushed with melted “butter”, and cinnamon and sugar sprinkled on top… you can enjoy it in so many different ways!