Quick Chapata With Spelt Flour – a delicious recipe with water, extra-virgin olive oil, flour, whole wheat flour, flour, yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To prepare in the bread maker, add the ingredients to the bread maker in the order above. Avoid allowing the salt to come into contact with the yeast.
2
Set the program to mix for 15 minutes. Leave to rest for 1 1/2 hours in the machine.
3
Lightly flour a large sheet of baking paper and turn out the dough onto the paper. The dough should be soft and sticky.
4
Roughly form the dough into a rectangle. Lift the long sides of the paper and fold over into a parcel, as 'en papillote,' and secure with a peg.
5
Leave to rest for another 30 minutes.
6
Pre-heat the oven to 220C.
7
Open the parcel and bake in the oven for 20 minutes or until the crust is golden and the base sounds hollow when tapped.
401
kcal
Calories
9
g
Fat
70
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 3/16 cups water, 2 tablespoons extra-virgin olive oil, 1 7/8 cups strong flour, 6 2/3 tablespoons whole wheat flour, and more.
Yes, Quick Chapata With Spelt Flour falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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