It’s all about healthy cooking these days, but the secret is to find a recipe that has health benefits, doesn’t cost a fortune and is quick to make – as an ingredient that fits the bill, spelt flour is becoming increasingly popular, so when you find it on the shelves, be sure to buy a few bags. Spelt flour is a wheat free flour and although it comes from the cereal grain in the wheat family, it is – in fact – a different species. It’s easy to digest, high in protein and contains far less calories than cake flour. It tastes very similar to wholewheat flour with an added sweet, nutty flavour. Spelt flour contains gluten, making it a popular substitute for cake flour.
Substituting wheat flour with spelt flour won’t drastically compromise your baked goods. It does, however, have a lower gluten content than cake flour, so when working with a dough containing spelt flour, it is critical to not over-work your mixture.
Spelt flatbreads with hummus
- 150g spelt flour + extra, to roll
- 150g cake flour
- 7,5ml (1½ tsp) salt
- 30ml (2 tbsp) olive oil + extra, to fry
- 2 sprigs fresh rosemary, finely chopped
- 2,5ml (½ tsp) baking powder
- 180ml (¾ cup) water
- 1 x 410g tin chickpeas, drained
- 1 garlic clove, peeled
- 125ml (½ cup) olive oil
- 5ml (1 tsp) ground cumin, dry-fried
- juice of 1 lemon
- salt and freshly ground black pepper, to taste
- fresh greens like baby marrow or cucumber
- ribbons, celery and fennel, to garnish (optional)
Place the flours, salt, 30ml (2 tbsp) olive oil, finely chopped rosemary and baking powder in a bowl. Whisk the dry ingredients together to remove any lumps. Adding a little water at a time, mix together until a soft dough is formed. On a clean, dry surface, knead well until lump free and smooth.
Divide into 8 balls and, using a little extra spelt flour, roll out into oval-shaped flatbreads.
Place a frying pan over medium heat. Add a little olive oil and fry the flatbreads until golden brown on both sides and cooked through, about 2 minutes per side.
For the hummus, place the chickpeas, garlic clove, 125ml (½ cup) olive oil and cumin in a blender. Blitz to a smooth paste, add the lemon juice and season to taste. Serve alongside the flatbreads for dipping and garnish, as desired.
Words, recipe and styling by Sarah Dall Photograph by Myburgh Du Plessis