Makes 6 flat wraps; preparation time 8 minutes, resting time 30 minutes, cooking time 20 minutes
Spelt is an ancient grain with many health benefits. It is related to wheat only it’s easier to digest as it contains a higher starch digestion index (SDI). Spelt crops can be successfully grown without the use of pesticides. It cooks like wheat so it makes an excellent wheat substitute in baking, if you are not allergic to gluten (as spelt contains gluten). The nutrient content of spelt is high. When compared to wheat, spelt is, on average, 30-60% richer in protein, niacin (vitamin B3), magnesium, iron (20% more), potassium (7%), zinc (91%), phosphorous (19%) and copper, and it's a richer source of dietary fibre. Spelt wraps are delicious and easy to make. This recipe is from The Eczema Diet.
Method
In a bowl, mix the spelt flour and the salt. Add the rice bran oil and some hot water, enough to give the mixture a thick doughy consistency, and mix using a knife.
Lightly flour your chopping board and knead the ball of dough for approximately 3 minutes until smooth and elastic. Cut into 6 balls. Place onto a plate, cover with plastic wrap and rest for at least 30 minutes.
On a floured board, roll each ball with a rolling pin to make large, very thin circles. Heat a non-stick frying pan over high heat and cook each flat bread for 1 minute each side, or until bubbles appear and the bread becomes browned in spots. Turn down the heat when necessary. For soft wraps, cook them quickly.
Serving suggestion: serve them with salad such as Roasted Sweet Potato Salad.
Notes
If you have eczema or salicylate-sensitivity use rice bran oil as it does not contain salicylates and it has a high smoking point making it excellent for cooking with.
If you have acne use extra virgin olive oil as it does not increase skin oiliness.
Recipe reprinted with permission.
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