If you don’t have za’atar, dust these with a little paprika instead.
You won’t believe how easy these little pita-inspired flatbreads are to make, and they’re way tastier than anything you can buy at the store. While spelt flour is not gluten-free, many gluten-sensitive people don’t have trouble digesting it.
1 ½ tablespoons coconut sugar
1 cup warm water + 2 tablespoons
1 packet active dry yeast
1 teaspoon salt
1 cup cup4cup or all purpose flour (plus more for rolling out the dough)
2 cups spelt flour
2 tablespoons za’atar
1. Combine the coconut sugar and warm water in a small bowl and stir until the sugar dissolves. Add the yeast and allow it to bloom for a few minutes. You’ll know it’s ready when it smells malt-y and has puffed up a bit.
2. In another bowl combine the spelt and Cup4Cup flour with the salt then add the bloomed yeast mixture. Stir just to combine, then cover and let sit at room temperature for 45 minutes to an hour. After the rise, the dough should be puffed up a bit.
3. Next divide the dough into 8 pieces and shape them into small balls. On a floured surface, gently roll them into ¼-inch thick rounds.
4. Brush with olive oil and grill. Sprinkle with za’atar before serving.