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Prep Time:
10 mins
Cook Time:
10 mins
Stand Time:
10 mins
Total Time:
30 mins
Servings:
6
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Ingredients
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1 cup all-purpose flour
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1/3 cup spelt flour
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1/4 cup rye flour
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1 teaspoon kosher salt
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3/4 cup buttermilk
Directions
Combine flour, spelt flour, rye flour, and salt in a bowl and stir with a wooden spoon to combine.
Pour in buttermilk, and stir until a shaggy dough forms. Clean off the spoon and work the mixture with your hands until it comes together into a ball of dough, and the sides of the bowl are clean.
Transfer onto a work surface, and using only enough flour to prevent sticking, knead until a smooth, elastic, and slightly sticky dough forms, about 2 minutes. Cover dough and let it rest for 15 minutes at room temperature.
Divide into 6 equal portions and roll each one into a ball. Using just enough flour to prevent sticking, roll each portion out into a circle about 1/8-inch thick.
Heat a dry cast iron pan over medium-high heat. Place in flatbread and cook until browned and blistered, about 1 to 1 1/2 minutes per side.
Pile up cooked flatbreads on a plate and cover with a dry kitchen towel as they are being made. Let rest, covered, for about 10 minutes before serving.
John Mitzewich
I Made It
Nutrition Facts (per serving)
131
Calories
1g
Fat
26g
Carbs
5g
Protein
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Nutrition Facts
Servings Per Recipe
6
Calories
131
% Daily Value *
Total Fat
1g
1%
Saturated Fat
0g
1%
Cholesterol
1mg
0%
Sodium
269mg
12%
Total Carbohydrate
26g
10%
Dietary Fiber
2g
7%
Total Sugars
2g
Protein
5g
10%
Vitamin C
0mg
0%
Calcium
42mg
3%
Iron
1mg
8%
Potassium
116mg
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
