2cups Freshly Milled FlourI like 50% Kamut / 50% Spelt
1/4cupCoconut Oilmelted
3/4cupWater
2TbspHoney
Saltto taste
Instructions
Making the Dough
Mill two cups of whole grain flour. I like the combination of spelt and Kamut, but you can choose any combination you like or just stick to one type of flour. This recipe will also work with store-bought whole grain flour.
While you’re milling the flour, melt 1/4 cup of coconut oil gently on low heat on the stovetop.
Once the coconut oil is melted, add it to the flour along with the salt and water. Mix until well combined. Your dough should form a firm ball.
Heat a frying pan on low-medium heat. Make sure the pan is preheated well before cooking anything.
While the pan is preheating, divide the dough into 6 even parts. Flatten each section of the dough until it is your desired thickness. The thinner the dough, the crispier it will be. Thicker dough will yield a softer fluffier bread.
Scoring the Dough
This scoring shape will produce 24 pieces. I start with a bench scraper or large knife and cut the dough into 8 equal parts.
From there, I use a smaller pairing knife to score a hexagon shape between each of the 8 sections.
Finally, I place one more score to divide each outer portion of the bread into 2 pieces.
Sprinkle a little extra salt on top of the bread and fry it on medium heat for about 1-2 minutes each side or until it is crisp and golden brown. Make sure your pan is nice and hot for the best browning.