Spelt flatbread with sunflower seeds

Ingredients for 1 servings:

• 275 g wholemeal spelt flour
• 150 g sunflower seeds, more if desired
• 1 egg(s)
• 250 ml kefir
• 5 g salt
• 3 g baking soda
• 3 g baking powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

made quickly

First, line a baking sheet with baking paper. Place the flour, 60g of the sunflower seeds, salt, baking powder, baking soda, egg, and kefir in a bowl and mix thoroughly. You should end up with a very runny batter, which is how it should be. Place the remaining sunflower seeds on a large plate. Use a large spoon to scoop some batter out of the bowl and place it on top of the sunflower seeds in the plate. Sprinkle with sunflower seeds. Place the soft, somewhat shapeless batter on the baking sheet. Leave some space between the pieces. Add more sunflower seeds if needed. Bake in a preheated oven at 185°C (top/bottom heat) until golden brown. This takes about 35 minutes. Do the skewer test. They taste best fresh and warm from the oven.