John Myers
Ingredients for 1 servings:
- 150 g spelt flour type 630
- 150 g wheat flour type 1050
- 1 tsp salt
- 1 tsp cream of tartar baking powder
- 1 cup yogurt substitute (cashew or oat yogurt)
- 40 ml oat milk (oat drink)
- 1 tbsp olive oil
- 2 rosemary sprigs
Instructions
Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes
makes about 8 small loaves
Finely chop the rosemary. Combine all ingredients in a bowl. The cashew yogurt and oat milk should make 200 ml. Knead thoroughly using the dough hook of a hand mixer. Cover and let rest for 15 minutes. Add a little olive oil to a pan. Scoop out a tablespoonful at a time and, with floured hands, form into small flatbreads (makes about 8-9). Place in the pan and cook on both sides over medium heat (I cook this amount twice). This only takes a few minutes. You can also substitute the flour. Tastes best warm and can be reheated the next day.
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