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1
In a large mixing bowl, mix instant yeast and warm water until yeast dissolves. Slowly stir in 1 cup of the spelt flour until evenly combined and smooth. Cover with plastic wrap. Let dough rise for 30 minutes.
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2
After dough has risen, uncover. Mix in salt, vegetable oil, and remaining flour.
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3
Flour a clean work surface and knead dough until it is soft and doesn't stick to your fingers. Intermittently add flour to the surface as needed to prevent excessive sticking.
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4
Grease a large bowl with vegetable oil. Place dough inside, cover, and let rise undisturbed for 1 hour.
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5
Divide dough into 8 equal pieces without overworking the dough. Gently flatten each piece into a 5-inch-wide circle.
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6
Arrange dough circles on your clean surface or on a baking dish and lightly sprinkle each piece of dough with spelt flour. Loosely cover with a towel and let rise for a third time for 30 minutes.
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7
Preheat oven to 500u00b0F. After dough has risen and oven is up to temperature, place dough on an oiled baking sheet or on a baking stone (see note below).
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8
Bake dough for 6-8 minutes or until they puff up and are golden brown. Remove flat breads from oven and serve warm or at room temperature.
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9
Note: If using a baking stone, place it in the oven before turning it on and heat it with the oven.
