NuEast and Spelt Tangy Flatbreads
Adapted by Izzy Pezzulo from Joshua McFadden’s Six Seasons: A New Way with Vegetables
INGREDIENTS
2 teaspoons kosher salt
½ teaspoon sugar
½ teaspoon baking powder
1 cup plain whole-milk yogurt, plus more if dough seems dry
Flour for dusting
INSTRUCTIONS
Mix all your dry ingredients in a medium-large bowl: the spelt flour, NuEast flour, salt, sugar, and baking powder. Whisk to blend well.
Create a well in the middle of your dry ingredients, and add yogurt to the bowl. Slowly incorporate the yogurt by whisking in the edges of your flour-well, until you finally have to use your hands to hydrate the mixture.
If the mixture seems dry, add another spoonful of yogurt or possibly a splash of water. The mixture should just come together –– it should not feel crumbly or sticky.
Once the flour and yogurt are well incorporated, dump the dough onto a flour-dusted surface. Knead the dough until it is fairly smooth, about 30 seconds to 1 minute.
Cut the dough into 6 equal portions using a knife or dough scraper.
You can use a rolling pin or your hands (I prefer to use my hands) to flatten each portion into a disc around 1/8” thick. Don’t worry if they aren’t perfectly circular or have splayed edges; this dough isn’t super stretchy so it tends toward being a rustic flatbread.
Heat a cast iron skillet or a griddle until a drop of water immediately sizzles on it. Add your flatbreads to the skillet, one or two at a time. Cook each flatbread for roughly 1 minute on each side. They should slightly puff up, and have little charred spots when they are done cooking on one side. Wipe out your skillet between flatbreads if flour starts to burn on the surface of the pan.
NOTE: Keep flatbreads warm inside a tea-towel while you are cooking the remaining flatbreads. They are best eaten on the same day they are cooked, ideally within an hour two of making them. Serve alongside vegetable dishes, beans, or on their own with a smear of butter.