Friday, February 19, 2010

Spelt - Two in One

Spelt is a comeback grain that is over 5000 years old and it is a very close relative to wheat. It has more fiber and protein than wheat. Spelt protein is easily digested by the body. It has earthy, nutty flavor and you can substitute spelt flour in recipes that call for wheat flour.

Spelt Methi Paratha

Last week I made spelt methi Paratha . I followed the same recipe as for the
Methi Paratha

Multi Grain Flat Bread/Roti/Chappathi:


Wheat flour :1 cup
Spelt flour :1/2 cup
Buckwheat flour: 1/2 cup


Combine the flours and salt in a mixing bowl. Add water to the mix and knead it well to form soft dough. Divide the dough into small balls and roll it into a thin circle. Place the disc on a hot tawa. Cook it for a minute. Flip it and cook on the other side. Smear little butter or oil on the top.

Serve roti warm.