Spelt flatbread

Ingredients for 1 servings:

• 30 g spelt flour type 630
• 150 g water
• 12 g salt
• 520 g spelt flour type 630
• 1 piece(s) fresh yeast, pea-sized
• 23 g lemon juice
• 207 g water
• 80 g water
• 1 tsp spelt flour type 630

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 15 minutes; Total time approx. 16 hours 45 minutes

incredibly airy and delicious, a little more time-consuming

For the flour dough, mix the flour, salt, and water until lump-free and bring to a boil in a saucepan until a pudding-like consistency is reached. Pour the dough into a bowl. Immediately cover the surface with cling film and let it cool completely at room temperature. For the main dough, dissolve the yeast in a little water. Place the flour and flour dough in a bowl. Add the water and lemon juice, stir briefly, and then add the yeast water. Knead by hand or with a food processor on the lowest speed for about 5 minutes until a smooth dough forms. Leave the dough in the bowl, cover, and after 20 minutes, form it into a ball. Cover tightly and let it rest at room temperature for about 11 hours. The dough should have increased in volume considerably and have bubbles. Lightly flour the work surface. Turn the dough out onto it and divide it into 3-4 portions. Place a tea towel on a baking sheet, dust well with flour, and place the dough pieces on it. Dust with flour, cover with cling film, and let it rest at room temperature for 4 hours. To coat the dough pieces, mix the water with 1 teaspoon of flour, bring to a boil briefly, and let cool. Preheat the oven to 250°C. Sprinkle the work surface with whole-wheat flour and oat bran or semolina. Place the dough pieces on the surface and cover with a cloth for 20 minutes. Brush each piece with the boiled flour. Use your fingers to make grooves in the dough. Sprinkle with sesame seeds or black cumin seeds, if desired. Place the dough pieces on a baking sheet or baking stone and bake in the hot oven for 10-12 minutes. Let cool thoroughly.