Baked Kefir Flatbread (Chapati)
Ingredients
1 3/4 cup wholemeal spelt
about 3/4 cup kefir
1 teaspoon celtic sea salt
melted ghee or butter
optional – sesame seeds, poppy seeds, fennel seeds, cumin, chopped garlic, different herbs, etc. (optional)
Method
- You need to prepare the dough the day before. Add enough kefir to the flour and salt to make a nice kneading bread dough. Knead until dough is elastic and smooth.
- Place in a bowl, cover with a clean kitchen towel. Leave overnight in a warm place.
- Next day, when the dough is well risen , knock it down and divide into equal portion about golf ball size. You can make them smaller or bigger, as you wish.
- Stretch them out by hand or rolling pin to about 1/2 cm thick.
- Place on a well oiled baking tray dusted with some flour, cover and leave in a warm place for about30 minutes or until risen.
- Before baking, gently brush the tops with the melted ghee or butter and sprinkle with seeds or herbs of your choice. (This step is optional but I love giving the bread different flavours and it does add a nice touch.)
- Place in preheated oven at 220ºC and bake for about 10 minutes or until they have coloured a bit. (The ones above were a little overdone, should be soft.)
Note: Alternatively you can heat a pan on a medium flame and cook your kefir bread on it.
.
Related posts:
Print This Post